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Olive oil droplet coalescence during malaxation
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2019-01-01 , DOI: 10.1016/j.jfoodeng.2018.07.017
Eleni P. Kalogianni , Despoina Georgiou , Stylianos Exarhopoulos

Abstract Coalescence of olive oil droplets during malaxation is a crucial phenomenon since it is responsible for the effective oil separation in the following processing steps. Yet it has been scarcely examined. The aim of this work was to study in detail the evolution of droplet size distribution during malaxation in actual processing conditions. For that reason experiments took place in an industrial scale olive oil extraction plant. The effect of malaxation time and the effect of water dilution on the droplet size distribution were examined. The results depict the progressive olive oil droplet coalescence and show a clear effect of water dilution on the rate of coalescence. The higher coalescence rate in the diluted paste was attributed to the decrease in viscosity. Finally it was shown that separation of the diluted paste in a two-phase decanter resulted into smaller droplet sizes (and therefore lower oil content) remaining in the paste.

中文翻译:

混合过程中的橄榄油滴聚结

摘要 在混合过程中橄榄油液滴的聚结是一个关键现象,因为它负责在以下加工步骤中进行有效的油分离。然而,它几乎没有被检查过。这项工作的目的是详细研究实际加工条件下混合过程中液滴尺寸分布的演变。出于这个原因,实验是在工业规模的橄榄油提取厂中进行的。检查了搅拌时间的影响和水稀释对液滴尺寸分布的影响。结果描绘了渐进的橄榄油液滴聚结,并显示出水稀释对聚结速率的明显影响。稀释糊状物中较高的聚结率归因于粘度的降低。
更新日期:2019-01-01
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