Properties, Durability, and Stability of Pressed Units Made From Olive Oil Milling Solid Residues
Description: Olive oil milling operation in Libya produces nearly 40,000 tons per year of unusable solid residues, leading to great environmental impacts and waste of energy resources. The study aimed at investigating properties of olive solid residues (SR) right after milling and producing stable pressed units from it. Residues were collected from milling operation sites; Yefren, Swani, Subrata and Msalata, located in the north western part of Libya. Moisture content (MC), oil content (OC), and flesh to kernel ratio (F-K ratio) were determined along the milling season. Pressed units with diameters 10, 20, 30, 40 and 50 mm were made by hydraulic press using SR at 15, 20, 25, 30 and 35% wet basis moisture content. The pressed units were tested in their durability, braking force and density. Results showed that mean SR moisture content from four sites ranged between 49 and 53% , F-K ratio was 1: 3 to 1:4, and oil content was 10 to 12%. Stress analysis showed that 40 and 50mm diameters combined with 30 and 35% MC exhibited best force-deformation curves, breaking force was significantly higher at (p<0.05 level) compared with other diameters and MC combinations. Also, unit diameter and MC significantly affected durability and density at (p<0.05 level). The study concluded to the use of SR at 30 and 35% MC combined with 40 and 50mm diameters has given the most stable units.
Keywords: olive; solid residues; moisture content; diameter; strength; density
Conference name: CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Session name: Session 1B: Bio-processing and Food Engineering I
Citation: . 2016. Properties, Durability, and Stability of Pressed Units Made From Olive Oil Milling Solid Residues. CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Publisher: Canadian Society for Bioengineering
Language 1: en
Rights: Canadian Society for Bioengineering