E3S Web Conf.
Volume 197, 202075th National ATI Congress – #7 Clean Energy for all (ATI 2020)
|Number of page(s)||17|
|Section||Environmental Sustainability and Renewable Energy Sources|
|Published online||22 October 2020|
Fluid dynamic-based Engineering design of a Full-Scale Device for the improvement of Extra Virgin Olive Oil Yield and Quality by means of Combined Acoustic Cavitation and Thermal Conditioning
Department of Mechanics, Mathematics and Management (DMMM), Politecnico di Bari, Via E. Orabona 4, 70126 Bari, Italy
2 Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70126 Bari, Italy
3 Interdisciplinary Department of Medicine, University of Bari “Aldo Moro”, Piazza Giulio Cesare, 11, 70124 Bari, Italy
* Corresponding author: email@example.com
After some hesitations, the scientific community is jointly converging on the benefits due to the ultrasound treatment by means of mechanical effects generated by acoustic cavitation phenomena occurring into the olive oil paste proposed initially by Amirante and Clodoveo. In recent works, many authors have now confirmed that this promising emerging technology produces relevant beneficial effects if applied to the extraction process under well-controlled conditions. In the last years, the industrial applications of ultrasound (US) in the Extra-Virgin Olive Oil (EVOO) extraction process are changing the paradigm of the knowledge in this field of interest due to a great effort of the research activity. In the present work, the design of the device by means a Three-Dimensional (3D) Multiphase Computational Fluid Dynamic (CFD) analysis was performed, which describes the ultrasound effects in the olive paste, necessary to control the US waves propagation. Thus, fluid dynamic analysis allowed to predict the flow path in the ultrasound devices, to evaluate the flow parameters of the olive paste inside the SHE and the cavitation phenomenon, with the aim to find an optimal design, capable to ensure the best ultrasounds and mixing effects. Moreover, experimental results demonstrated that the machine can guarantee an actual simultaneous improvement of the olive oil extraction yield, as well as of the product quality. Finally, the results from sensory evaluations are summarized confirming the goodness of EVOO obtained by means of US.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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