An evaluation of the physical, dynamic and aerodynamic properties of olives

Abstract

The determination of the physical and mechanical properties of agricultural products has always been considered as the basis for the design and fabrication of transmission, grading, and processing equipment for agricultural products. Due to the increasing production of olives and the foreign exchange earnings from its trade, the mechanisation of harvesting and processing operations is inevitable. Therefore, the aim of this study was to evaluate the physical, dynamic and aerodynamic properties of olive species in order to design and fabricate an olive oiling machine. In this research, four species of olives, namely the Manzanilla, Kalamata, Fishemi, and Oily, were used. The physical properties of the samples were completely different. The mean dimensions of the Manzanilla species are the largest and the Oily is smallest and were the inverse in relation to the sphericity index. To determine the mechanical properties of the samples, the test material was used at a speed of 8 mm.min-1. The results showed that the maximum and minimum power and energy of rupture were allocated to the Manzanilla and Oily species, respectively. The Oily samples have the most mechanical sensitivity when compared to the other samples. The aerodynamic properties of the olive species were measured using a wind tunnel. The highest velocity and drag coefficient were assigned to the Oily sample and the lowest values were assigned to the Kalamata sample.

Keywords

• drag coefficient
• fracture energy
• fruit
• mechanical properties