Mathematical Model on the Effect of Viscosity of Oil Palm on Oil Quality Vacuum Cooling

S. A. Oke, E. Oyetunji, L. Ogunwolu, E. O. Omojuwa

Abstract


Measurement of temperature within the products undergoing vacuum cooling is one of the
key issues, especially if to be used as a control parameter in the cooling process. Thorough
study on temperature distribution during the cooling process is indispensable in order to
precisely determine the appropriate location of temperature measurement within the Over the past few years, the quest for international competitiveness and the need for improved
profit have driven organisations towards increasing their product quality. In the palm oil
industry, the development of high quality, viscous, and nourishing product may attract high
volume sales, and consequently, high revenues. This paper presents a mathematical model to
study the effects of viscosity of oil palm on oil quality. A hypothetical case is considered in
which the number of mixing atoms in palm oil is related to viscosity. This is aimed at verifying
the workability of the model. Viscosity (with values ranging from 2.19 cSt and 14.56 cSt) was
varied, while the quantity of heat applied was held constant at (Q = 100 KJ) and later varied
between 21.86 KJ and 100 KJ. The distance of the intermediate layers was held at h = 10 mm,
while the area of conductor in contact was maintained (at A = 12 mm
2
). The velocity of
movement of particles was V = 5 mms
-1
, while the diameter of mixing substance atoms was
made constant at D = 11.64 micro mm. The results obtained show that the number of mixing
atoms of another mixing component with palm oil is much when viscosity increases. Also, the
foreign atoms to fill these spaces increase. The research has helpful hints and information for
molecular scientists, agricultural researchers, and managers of palm oil firms who need such
information for decision making and for improved efficiency at work.

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