Optimization of Refinement Operations of Sugarcane Harvester Hydraulic Oil

Document Type : Research Article-en

Authors

• H. Nematpour Malek Abad ¹
• M. J. Sheikhdavoodi ¹
• I. Hazbavi ²
• A. Marzban ³

¹ Department of Biosystems Engineering, Shahid Chamran University of Ahvaz, Iran

² Department of Biosystems Engineering, Lorestan University, Khorramabad, Iran

³ Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

https://doi.org/10.22067/jam.v10i1.75912

Abstract

The purpose of this study was to model and optimize the offline refinement operations of sugarcane harvester hydraulic oil using RSM. For this purpose, the effects of independent variables of operating hours (250, 500 and 750 hours), Twin Dip Filter Mesh (7, 9 and 11 microns) and hydraulic oil refining times (0, 1 and 2) on variables of water contamination, uncleanness level (NAS), silicon (Si), viscosity (Vis) and oil acid number (TAN) were evaluated. The results indicated that all models were suitable for water contamination, uncleanness level (NAS), silicon (Si), viscosity (Vis) and oil acid number (TAN) for describing experimental data. In addition, the desirability function showed that the optimum conditions for the offline refinement operations of the hydraulic oil of the sugar cane harvester included 728.61 operating hours, the 7-micron filter mesh, and the two refining times of the oil. Under this condition, the amount of water contamination, the uncleanness level (particles 5 to 15 micrometers), Vis, Si, and TAN were equal to 187.63 ppm, 234000, 5.91 ppm, 66.34 centistokes and 0.65 (mg KOH g-1), respectively.

Keywords

• Offline Refinement of Hydraulic Oil
• Optimization
• Response surface method
• Sugarcane harvester

20.1001.1.22286829.1399.10.1.6.2

Open Access

©2020 The author(s). This article is licensed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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