Influence of the impurity content on the density and viscosity of olive oily fluids
DOI:
https://doi.org/10.3989/gya.0534231Keywords:
Impurities, Mill, Olive Oil, Process, Temperature, WaterAbstract
In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 ºC), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods.
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