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 performancesâ?? process parameters of an innovative horizontal centrifugal decanter were mathematically modelized. The machine belongs to the decanterâ??s pĂ˘tĂ© 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 pĂ˘tĂ©, as a function of the olive pasteâ??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 modelsâ?? suitability. The models developed showed very good generalization capabilities. The decanterâ??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.
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.
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