Sunflower mesh rheological properties analysis during pressing with varying temperature, pressure and oil content
Journal Title: Вестник МГТУ - Year 2019, Vol 22, Issue 3
Abstract
The correct choice of the rheological equation of the pressed mass flow affecting the capacity of the oil press is of great importance in the processes of development and modeling of press equipment. This work investigates the rheological characteristics of the sunflower oilseeds mash flow under conditions of hydrostatic overpressure in the range from 100 to 2 700 Pa, shear rate from 1–10 s–1, with an assessment of the effect of temperature in the range from 28 to 45 °С. Spline interpolation has been used to solve these tasks. Using the mathematical apparatus and experimental data it has been found that the plastic viscosity of the sunflower mash corresponds to the viscosity of vegetable oil, which confirms the assumption of the Bingham rheology put forward in this work. The presence of structure formation of the pulp has been recorded by the experimental data. It has been determined that the yield point of the mash varies linearly with the hydrostatic pressure and the oil content of the material. The effect of temperature is characterized by decreasing of the plastic viscosity of the test material from 0.0985 to 0.0917 Pa∙s for samples with a 1.8 kPa hydrostatic overpressure. The effect positively influences the pressing process, forming a thin boundary layer of the oil film upon contact of the material with the press equipment body and improves the oil yield. The increase in the material oil content is characterized by decreasing in the value of the yield strength of the material from 28.5 to 27.11 Pa, which leads to a reduction in the load of the pressing process. The obtained parameters of the engineering model make it possible to predict the rheology of the viscoplastic flow of sunflower pulp in a wide range of shear rates in the channels of the auger press and can be used to optimize the process of cold and hot pressing of vegetable oils.
Authors and Affiliations
I. A. Shorstkii, D. A. Khudykov
Keywords
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- EP ID EP655007
- DOI 10.21443/1560-9278-2019-22-3-395-403
- Views 123
- Downloads 0
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