Changing of Viscosity and Thermal Properties of Olive Oil with Different Harvesting Methods and Waiting Period

Basit Öğe Kaydı
dc.authorid0000-0001-9977-859X
dc.authorwosidSağlam, Cihangir/ABA-3023-2020
dc.authorwosidTAN, Fulya/ABA-7065-2020
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorSağlam, Cihangir
dc.contributor.authorTan, Fulya
dc.contributor.authorAktaş, Türkan
dc.date.accessioned2022-05-11T14:43:46Z
dc.date.available2022-05-11T14:43:46Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.31803/tg-20180110130636
dc.identifier.endpage54
dc.identifier.issn1846-6168
dc.identifier.issn1848-5588
dc.identifier.issue1en_US
dc.identifier.startpage50
dc.identifier.urihttps://doi.org/10.31803/tg-20180110130636
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9716
dc.identifier.volume12
dc.identifier.wosWOS:000428421900009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorSağlam, Cihangir
dc.institutionauthorTan, Fulya
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherUniv North
dc.relation.ispartofTehnicki Glasnik-Technical Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectdynamic viscosity
dc.subjectextraction time
dc.subjectharvesting methods
dc.subjectolive oil
dc.subjectthermal conductivity
dc.subjectthermal resistivity
dc.titleChanging of Viscosity and Thermal Properties of Olive Oil with Different Harvesting Methods and Waiting Period
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
9716.pdf
Boyut:
647.75 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu