Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation

Abstract

In this study, an energy consumption model of a decanter centrifuge was proposed, in particular for a technologically evolved machine equipped with an electromechanical recovery system. This model should be suitably coupled with an auto-adaptive controlling technique used to accurately manage the olive oil process. To achieve this goal, a solid physical and theoretical basis that simple to implement is required. To date there have only been limited scientific studies modelling energy consumption applied to the machines used in olive oil extraction processes. Therefore, the model was developed using fluid dynamic analysis and physical constraints to give it a solid basis. It was then simplified sufficiently for future implementation in automatic machine systems. The empirical model was validated through power measurements conducted in two harvesting seasons under varying operating conditions. The model estimates the power absorbed by the bowl and that produced and recovered by the screw, with high accuracy in each harvesting season. When considering the two harvesting seasons as a single season, the prediction accuracy remains considerable, despite a marginal increase in errors (correlation coefficient greater than 0.90). Finally, the model indicates that the screw conveyor speed is the most important parameter to achieve the desired energy recovery level, while the differential speed, which is a process parameter, has only a negligible impact on energy saving.

A Real Case Study of a Full-Scale Anaerobic Digestion Plant Powered by Olive By-Products

“…In particular, the studied biomass is not a homogeneous mixture due to the seasonality of the production and the presence of a solid phase (pulp and pitted pomace) and a liquid phase (vegetation water). These two components have a different composition that is variable over time [1][2][3][4], so they should be stored in separate tanks and properly mixed both during storage and before being sent to the digester.…”

“…This increase may also be due to the addition of urea which, in this specific case, could be further reduced. In fact, in these tests the inlet carbon/nitrogen ratio (Table 2) in the biomass is balanced but the excess of carbon compared to nitrogen is easily verifiable in the olive oil wastewater, especially as regards the pomace [1]. The rebalancing of the C/N ratio would produce better effects if waste materials with high protein content are used instead of urea, i.e., vegetable waste from legumes, slaughter by-products, pooled feces, etc.…”

“…The industrialization of olive oil production has determined the production of huge quantities of vegetation water and/or pomace. Identifying an ecological and economically viable solution for the management and disposal of oil mill waste is one of the main objectives for olive oil-producing countries [1][2][3][4][5][6][7][8].…”

Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines

“…So, energy can be considered like a raw material to come up with quality products at affordable costs [3,4]. Energy consumption and energy efficiency potential can be evaluated using both mathematical modelling and/or experimental validation [5].…”

Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model

“…Generally, in the literature research can be found regarding energetic [1,16,27,28], economic [29,30] and exergetic [31,32] aspects concerning CHP plants, but only a few authors provide a complete analysis of these three aspects as a whole for the food industry [33]. Studies are frequently carried out separately from many CHP applications, which however provide important indicators that can be used as useful support for the optimum selection and sizing of a cogeneration plant as applied to the food industry [34,35].…”