EFFECTS OF ROTARY SPEED, MIXING TEMPERATURE AND TIME ON QUALITY AND QUANTITY OF OIL EXTRACTED FROM OLIVES (ROUGHANY) USING A HAMMER CRUSHER

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IZADIKHAH N.; MOBLI H.; AKBARNIA A.; AHMADI H.; RAFIEE SH.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2011 | Volume:12 | Issue:1 Page(s): 71-82

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Title

EFFECTS OF ROTARY SPEED, MIXING TEMPERATURE AND TIME ON QUALITY AND QUANTITY OF OIL EXTRACTED FROM OLIVES (ROUGHANY) USING A HAMMER CRUSHER

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Keywords

CRUSHERQ3

OIL EXTRACTIONQ3

OLIVEQ3

QUALITATIVEQ3

QUANTITATIVEQ3

Abstract

Olive OIL EXTRACTION methods and technology can affect the quality and quantity of the extracted oil. In this study, QUALITATIVE and QUANTITATIVE parameters were investigated for oil extracted using a hammer CRUSHER at 720 and 1450 rpm at 30o, 40o, 60o C mixing temperatures. The data were analyzed using a complete randomized block factorial design using SPSS software with three replications. The results showed that increasing the temperature and rotary speed had more effect on acidity than did time. The only factor affecting peroxide content was mixing unit temperature. For QUANTITATIVE parameters, increasing time and mixing temperature resulted in a reduction of the pomace moisture content (increasing quantity). Also, increasing time, mixing temperature and rotational velocity of the CRUSHER resulted in decreased fat content (increased quantity). Hence, to obtain high quality oil, it is recommended that OIL EXTRACTION be carried out at 30oC mixing temperature and 720 rpm CRUSHER rotary speed for 20 min mixing time.

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APA: Copy

IZADIKHAH, N., MOBLI, H., AKBARNIA, A., AHMADI, H., & RAFIEE, SH.. (2011). EFFECTS OF ROTARY SPEED, MIXING TEMPERATURE AND TIME ON QUALITY AND QUANTITY OF OIL EXTRACTED FROM OLIVES (ROUGHANY) USING A HAMMER CRUSHER. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 12(1), 71-82. SID. https://sid.ir/paper/28149/en

Vancouver: Copy

IZADIKHAH N., MOBLI H., AKBARNIA A., AHMADI H., RAFIEE SH.. EFFECTS OF ROTARY SPEED, MIXING TEMPERATURE AND TIME ON QUALITY AND QUANTITY OF OIL EXTRACTED FROM OLIVES (ROUGHANY) USING A HAMMER CRUSHER. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2011;12(1):71-82. Available from: https://sid.ir/paper/28149/en

IEEE: Copy

N. IZADIKHAH, H. MOBLI, A. AKBARNIA, H. AHMADI, and SH. RAFIEE, “EFFECTS OF ROTARY SPEED, MIXING TEMPERATURE AND TIME ON QUALITY AND QUANTITY OF OIL EXTRACTED FROM OLIVES (ROUGHANY) USING A HAMMER CRUSHER,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 12, no. 1, pp. 71–82, 2011, [Online]. Available: https://sid.ir/paper/28149/en

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