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Tehnički glasnik, Vol. 12 No. 1, 2018.

Stručni rad
https://doi.org/10.31803/tg-20180110130636

Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period

Cihangir Sağlam   ORCID icon orcid.org/0000-0001-8354-6540 ; Department of Biosystem Engineering, Faculty of Agricultural Namik, Kemal University, Tekirdag, Turkey
Fulya Tan   ORCID icon orcid.org/0000-0002-0037-4251 ; Department of Biosystem Engineering, Faculty of Agricultural Namik, Kemal University, Tekirdag, Turkey
Turkan Aktaş   ORCID icon orcid.org/0000-0001-9977-859X ; Department of Biosystem Engineering, Faculty of Agricultural Namik, Kemal University, Tekirdag, Turkey

Puni tekst: engleski, pdf (648 KB) str. 50-54 preuzimanja: 263* citiraj
APA 6th Edition
Sağlam, C., Tan, F. i Aktaş, T. (2018). Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period. Tehnički glasnik, 12 (1), 50-54. https://doi.org/10.31803/tg-20180110130636
MLA 8th Edition
Sağlam, Cihangir, et al. "Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period." Tehnički glasnik, vol. 12, br. 1, 2018, str. 50-54. https://doi.org/10.31803/tg-20180110130636. Citirano 26.03.2019.
Chicago 17th Edition
Sağlam, Cihangir, Fulya Tan i Turkan Aktaş. "Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period." Tehnički glasnik 12, br. 1 (2018): 50-54. https://doi.org/10.31803/tg-20180110130636
Harvard
Sağlam, C., Tan, F., i Aktaş, T. (2018). 'Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period', Tehnički glasnik, 12(1), str. 50-54. doi: https://doi.org/10.31803/tg-20180110130636
Vancouver
Sağlam C, Tan F, Aktaş T. Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period. Tehnički glasnik [Internet]. 2018 [pristupljeno 26.03.2019.];12(1):50-54. doi: https://doi.org/10.31803/tg-20180110130636
IEEE
C. Sağlam, F. Tan i T. Aktaş, "Changing of viscosity and thermal properties of olive oil with different harvesting methods and waiting period", Tehnički glasnik, vol.12, br. 1, str. 50-54, 2018. [Online]. doi: https://doi.org/10.31803/tg-20180110130636

Sažetak
The aim of this paper is to determine how different harvesting methods of olives and the waiting period before the extraction of the extra virgin olive oil affect the viscosity and some thermal properties, namely thermal conductivity and thermal resistivity. Olive trees in the Aegean region of the western part of Turkey were harvested by using six different harvesting methods: by hand, harvesting by a beating pole on a synthetic fabric, harvesting by a beating pole on a platform, harvesting by machine on a synthetic fabric, harvesting by machine on a platform and direct collecting of dropped olives by hand. Olive oil samples were obtained in certain intervals between the harvesting and processing that was made by using a laboratory type system. The viscosity values of oil samples were measured by using a vibro-viscometer. The thermal conductivity and thermal resistivity of oil samples were measured simultaneously by using the KD2 Thermal properties analyzer. As a result, viscosity, thermal conductivity and thermal resistivity values changed related to the harvesting method and the waiting period after harvesting to obtain olive oil. While viscosity (dynamic) and thermal conductivity values increased with the increase of the waiting time, thermal resistivity values decreased. The lowest viscosity and thermal conductivity values and the highest resistivity values were found for oils that were obtained from olives harvested by hand.

Ključne riječi
dynamic viscosity; extraction time; harvesting methods; olive oil; thermal conductivity; thermal resistivity

Hrčak ID: 196909

URI
https://hrcak.srce.hr/196909

Posjeta: 407 *