Geometrical, thermal and mechanical properties of olive fruits

Mohamad I. Al-Widyan, Taha M. Rababah, Ahmad Mayyas, Moh'D Al-Shbool, W. Yang

    Research output: Contribution to journalArticlepeer-review

    6 Scopus citations

    Abstract

    In Mediterranean countries, olive trees play a significant economical role. Knowledge of olive fruits properties is essential for the efficient handling of the product and optimizing oil yield. The lack of such knowledge at the local level triggered this study in an attempt to report the fruit's chemical composition and some major engineering properties. Established procedures were followed in conducting the measurements and calculations on fruit samples. The study examined four major varieties of olive fruits, including Spanish, Black Spanish, improved Nabali and Nabali Baladi for their chemical composition and other properties, including geometrical, thermal and frictional properties. Thermal properties, including thermal conductivity, heat capacity and thermal diffusivity, ranged from 0.41 to 0.47 W/(m·K), 2.35 to 2.39 kJ/(kg·K) and 2.88 × 10-7 to 2.779 × 10 -7 m2/s, respectively. The geometrical properties of the Spanish and Black Spanish were quite similar except for roundness and sphericity. Similar results were found for improved Nabali and Nabali Baladi. The properties of weight, density and packing coefficient ranged from 2.22 to 8.60 g, 890 to 1,230 kg/m3 and 0.43 to 0.52, respectively. The fruit's static friction coefficient over mild steel, aluminum and softwood surfaces ranged from 0.20 to 0.30, 0.21 to 0.29 and 0.22 to 0.33, respectively.

    Original languageBritish English
    Pages (from-to)257-271
    Number of pages15
    JournalJournal of Food Process Engineering
    Volume33
    Issue number2
    DOIs
    StatePublished - Apr 2010

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