ENERGY CONSUMPTION OF OLIVE OIL EXTRACTION BY DIFFERENT METHODS

Arafa, G. K.; Abd El-Rahmam, A. A.

doi:10.21608/mjae.2017.97126

ENERGY CONSUMPTION OF OLIVE OIL EXTRACTION BY DIFFERENT METHODS

Document Type : Original Article

Authors

G. K. Arafa ¹
A. A. Abd El-Rahmam ²

¹ Senior Researcher, Agric. Eng. Res. Institute, Agric. Res. Center, Egypt.

² Head of Researchers, Agric. Eng. Res. Institute, Agric. Res. Center, Egypt.

10.21608/mjae.2017.97126

Abstract

A study was conducted on the evaluation of energy use in traditional and machinery methods to extract oil in olive oil Company in Agricultural Research Center revealed. The objectives of the study were: (1) To determine and identify the level of consumption of the energy sources in use., (2) To determine energy consumption for oil production in two extraction olive oil methods., and (3) To enhance oil production with minimum energy input though olive oil industry to relate energy use. The obtained results were as follow: a) Physical and mechanical properties of olive fruits. It noticed that the values were from 2.02 to 2.55 cm, from 1.58 to 1.944 cm, from 2.88 to 5.23 g, from 50 to 49.85%, and from 530 to 502 N for length, width, weight, moisture content, and hardness., b) The major energy sources were manual, MRT and electrical energies. MRT energy was the highest energy consumed. MRT energy consumptions, mostly expended in operating of manufacture, transport, and repairs were 2114.7 and 47329 MJ for traditional and machinery methods., and c) Traditional and electrical energy were expended in operating machines was found to be the least consumed energy with values were (13.5 and 6.75 MJ) and (132.8 and 209.2 MJ) for traditional and machinery methods, respectively

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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