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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Mathematical modeling of the process parameters of a new decanter centrifuge generation
Roberto Romaniello1, Antonia Tamborrino 2 and Alessandro Leone 1
1University of Foggia, Italy
2University of Bari Aldo Moro, Italy
The performances’ process parameters of an innovative horizontal centrifugal decanter were mathematically modelized. The
machine belongs to the decanter’s pâté generation and the experiments were conducted in a continuous industrial olive oil
extraction plant. Two different configurations have been considered: with water added and without. Mathematical models were
developed to predict the extraction efficiency and the oil content in the husk, wastewater and pâté, as a function of the olive paste’s
mass flow rate. Various statistical parameters (mean percentage error, mean bias error, root mean square error, modeling efficiency
and chi-square test) have been used to evaluate the mathematical models’ suitability. The models developed showed very good
generalization capabilities. The decanter’s extraction efficiency resulted high. In particular, the extraction efficiency reached values
higher than 90% when the decanter worked with water added. Moreover, in both conditions considered it was been obtained dry
solids and olive oil clarified by light solids. The decanter was also demonstrated to be able to switch from one configuration to the
other without stopping operation.
Biography
Roberto Romaniello is a Contract Researcher in Agricultural Mechanics, Contract Professor in Mathematics at University of Foggia, Department of the Science of
Agricultural, Food and Environment. His scientific research concerns the innovation and optimization of agro-food industry equipment and plants, prototyping new
food plant’s machines, designing of image analysis protocols for food safety and food quality assessment. He has been involved in research projects aimed to
design and prototyping new industrial scale machines and new methods to control the food processes by using different measurement chains.
Roberto Romaniello et al., J Food Process Technol 2016, 7:12 (Suppl)