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Olive oil is directly cold pressed (< 25 ºC) from fresh olive fruit, which preserves natural nutrients without heating and chemical treatment, so olive oil is considered to be the most suitable oil for human nutrition.
It is mainly divided into three categories:raw olive oil, refined olive oil and fruit pomace oil.
Flow chart
branches and leaves Hot water water
↑ ↓ ↑
Olive Fruit→Clearing→ grinding→ fusion→ 1st separation→Oil & water→2ndseparation→ olive oil
↓
pomace →extraction→pomace oil→Refinery
↓ ↓
Cake meal refined oil
Process description
1. Olive fruit Store
The fresh fruit should be transported and stored in a small basket, then stacked and transported to the processing plant, tiled in a ventilated storage room to avoid overpressure, overheating and bruising of fresh fruit, otherwise it is easy to oxidize and ferment. However, hem bags are used in actual transportation, so the stacking time is not more than 1-2 days.
2.Pick up leaves.
Belt transportation and wind separation, branches and leaves through the fan to separate the fruit. Confirm no leaves in the fruit, because the leaves contain more chlorophyll, easily to produce high temperature and easy oxidation of chlorophyll in the process of crushing and fusion, the quality of oil products is affected by the oxidation of chlorophyll, so require the big power of fan.
3.Fruit cleaning. Mini Olive oil mill
The purpose is to remove dust and small amount of leaves, which needs a certain amount of water, will produce waste water, in order to reduce the amount of waste water,adopt circulating water for cleaning, the control amount of 2t water to clean 5t fruit.
4.Fruit Grinding
The size of screen hole and beating speed are the key to adopt this kind of grinder. The optimum diameter of screen hole is 6 mm, and the optimum beating speed is 2 500 - 3 000 Rpm, The acidity of final oil, UV value of peroxide, total phenols and sterol have good results.
5.Fusion.
The broken pulp is transferred to the fusion pool and mixed and homogenized by spiral rod movement, on the one hand, it is beneficial to heat dissipation; on the other hand, it is beneficial to the formation of oil droplets and avoid mulsification. Controlling temperature and mixing time is the key, the optimum time is 30 min, the temperature is less than 40 ºC, and the cooling method of interlayer water is adopted.
6.Centrifuge seperator
At present, three-phase centrifugation is mostly used in centrifugal analysis, and two-phase centrifugation is used in a few. 40% -50% water should be added to three-phase centrifugation, in which fruit residue accounts for about 45%, the residual oil rate is 4% ≤ 6%, the oil yield is about 25%, the two-phase centrifugation does not need to add water, the fruit residue accounts for about 75%, the moisture content is 60% ≤ 65%, and the oil yield is about 25%. The speed of centrifuge is 3000 r / min.
7. olive oil Store
Oil centrifuged shall be stored in a large stainless steel storage tank to avoid light and heat. If necessary, nitrogen can be filled for protection.
8. olive oil bottling
The oil in tank regularly releases a small amount of water and gums feet. If it is still not clarified, the diatomite can be mixed with diatomite and filtered through the plate frame, and then bottling,which can be divided into small bottles.
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