Mathematical modeling of the process parameters of a new decanter centrifuge generation
15th International Conference on Food Processing & Technology
October 27-29, 2016 Rome, Italy

Roberto Romaniello, Antonia Tamborrino and Alessandro Leone

University of Foggia, Italy
University of Bari Aldo Moro, Italy

Scientific Tracks Abstracts: J Food Process Technol


The performances�?? process parameters of an innovative horizontal centrifugal decanter were mathematically modelized. The machine belongs to the decanter�??s pâté generation and the experiments were conducted in a continuous industrial olive oil extraction plant. Two different configurations have been considered: with water added and without. Mathematical models were developed to predict the extraction efficiency and the oil content in the husk, wastewater and pâté, as a function of the olive paste�??s mass flow rate. Various statistical parameters (mean percentage error, mean bias error, root mean square error, modeling efficiency and chi-square test) have been used to evaluate the mathematical models�?? suitability. The models developed showed very good generalization capabilities. The decanter�??s extraction efficiency resulted high. In particular, the extraction efficiency reached values higher than 90% when the decanter worked with water added. Moreover, in both conditions considered it was been obtained dry solids and olive oil clarified by light solids. The decanter was also demonstrated to be able to switch from one configuration to the other without stopping operation.

Biography :

Roberto Romaniello is a Contract Researcher in Agricultural Mechanics, Contract Professor in Mathematics at University of Foggia, Department of the Science of Agricultural, Food and Environment. His scientific research concerns the innovation and optimization of agro-food industry equipment and plants, prototyping new food plant’s machines, designing of image analysis protocols for food safety and food quality assessment. He has been involved in research projects aimed to design and prototyping new industrial scale machines and new methods to control the food processes by using different measurement chains.