Volume 3, Issue 3, September 2018, Page: 77-82
Fabrication and Evaluation of Rotary Separator of Sesame Oil
Abbas Akbarnia, Machine Design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran, Iran
Mahdi Rashvand, Machine Design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran, Iran
Received: Jul. 9, 2018;       Accepted: Jul. 20, 2018;       Published: Aug. 16, 2018
DOI: 10.11648/j.ijfsb.20180303.11      View  437      Downloads  59
Abstract
Sesame seeds is one of the most important and oldest oily seeds used today in various industries. Sesame oil is also rich in protein substances, which is why it is considered as a quality and valuable oil. In this research, the effect of two angular velocity factors on three levels of 3500, 4500 and 5500 rpm and two levels of the radius, 175 and 125 mm was investigated in order to investigate on the quality of extracted sesame oil. In this experiment, the cylinder's time was selected for a constant test and equal to 5 minutes. The quality of the oil output from the device was evaluated by a pectometer method and the results were analyzed. The lowest and highest amount of suspended solids was obtained at a speed of 5500 rpm with a cylindrical radius of 175 mm and a velocity of 3500 rpm with a cylinder with a radius of 125 mm, respectively. The radius of the rotation and cylinder's angular momentum on the gross particles in the refined oil was significant at 1% level, but the effect of repetition on them was not affected. Also, the interaction between the angular velocity of the cylinder and the radius of cylinder are non-significant.
Keywords
Sesame Oil, Decanter, Quality, Velocity, Radius
To cite this article
Abbas Akbarnia, Mahdi Rashvand, Fabrication and Evaluation of Rotary Separator of Sesame Oil, International Journal of Food Science and Biotechnology. Vol. 3, No. 3, 2018, pp. 77-82. doi: 10.11648/j.ijfsb.20180303.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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