The major rheological properties of olive paste were characterized. Olive paste represents a coarse solid-liquidmixture consisting of two distinct liquid phases (oil and water) and an extremely heterogeneous solid phase, in terms of size,shape, and density of solid fragments. Measurements carried out with a rotational viscometer on pastes obtained fromCoratina and Moraiolo olive cultivars using different technologies, within the explored range of shear rates, showed atime-independent behavior, typical of a non-Newtonian quasi-plastic fluid (i.e., presenting a yield stress value) with viscositydecreasing as the shear rate increased. The Herschel-Bulkley model fitted experimental points best. The understanding of theflow behavior of olive paste provides helpful information on designing extraction plants with the aim of obtaining moreefficient processes and better product quality.
No takes yet. Share an insight, caveat, or question.
Renzo et al. (1997) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: