Abstract
This article analyzes an olive oil mill formed of four conical stones used in the milling of the olive. To this end, a study of computer-aided engineering (CAE) was carried out using the parametric software Autodesk Inventor Professional, consisting of a static analysis using the finite-element method (FEM) of the three-dimensional (3D) model of the mill under real operating conditions. The results obtained revealed that the conical stones mill was a very robust machine. When studying the assembly in the most unfavorable situation (blockage of one of its millstones), we observed that the element with the highest von Mises stress was the bearing nut, reaching a value of 263.9 MPa, which was far from the elastic limit of cast iron (758 MPa). On the other hand, the machine hardly presented any equivalent deformations or displacements that could jeopardize the operation as a whole. The maximum displacement obtained was 2.494 mm in the inertia flywheel, and the equivalent deformations did not reach 0.1% of the part dimension. Similarly, the element with the lowest safety coefficient (2.87) was the same bearing nut with the highest von Mises stress, although the next element with the second lowest safety coefficient had a value of 8.69, which showed that the set was clearly oversized. These results demonstrate the convenience of redesigning the set in order to resize some of its elements, and that they could have lower safety coefficients of between 2 and 4. After an initial analysis, the resizable elements would fundamentally be those related to the movement transmission system and the frame structure.
Highlights
Olive oil is most appreciated for its innumerable health benefits and for its wide use in different gastronomies, mainly in Mediterranean culture
The study and analysis of methods for improving various aspects related to the agriculture of the olive grove are more and more extended [1,2,3,4,5,6], since they directly affect the quality of this vegetable fat, the basis of the Mediterranean diet
The production of olive oil consisted of a discontinuous procedure where in the first place the olive was ground in the mills and later the ground paste was pressed in the presses to obtain the oily must, separating the olive oil from the alpechín thanks to the difference in densities in the settling wells of the old oil mills
Summary
Olive oil is most appreciated for its innumerable health benefits and for its wide use in different gastronomies, mainly in Mediterranean culture. For this reason, the study and analysis of methods for improving various aspects related to the agriculture of the olive grove are more and more extended [1,2,3,4,5,6], since they directly affect the quality of this vegetable fat, the basis of the Mediterranean diet. This production is produced in modern facilities thanks to a continuous process of extracting olive oil by centrifugation
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