Olive Oil Separation Process Design
Olive Oil Separation Process Design
The process diagram:
Olive – > olive fruit — — > > transport oil mill (cleaning, crushing, grinding) – > press/separation (squeezing, separation, transfuse) > pure olive oil — – > storage
The detailed process
1.Harvest picking
Olive trees blossom in spring, at the end of summer to autumn, the fruit is beginning to form and mature, and from green to black, winter is the harvest season. Olive fruit picking is still using old manual way to complete, hand-picking olives can grasp the size of the olive and mature degree, and can reduce the damage to the olives, because olive skin abrasions can lead to slightly acidic decomposition.
2.24 hours after picking into oil mill cold pressed, can maximum limit to shorten the time of harvest to refrigeration, prevent oxidation and to maintain the acidity. Transportation must promise not to touch the crushed olives. To the oil mill, olives are piled high, also cannot avoid overheating caused fermentation, so that we can obtain the high quality olive oil.
3.within the oil mill process:
A, cleaning: olives on the conveyor belt to be ventilated area from leaves blowing, dust, and then to wash;
B, mixing: olives to grinding paste, into the end plate, finally to access cold pressing machine;
C, cold pressing, cold pressing machine is usually hydraulic way, or large centrifugal machine. Cold expeller pressed olive fruit juice, and olive oil, because of the temperature in the process of not more than 35 degrees Celsius, so called “cold pressed”, cold pressed after the rest of the slag is fibrous olive.
D, separation: use a Shared bottle or centrifugal separator will be separated from the water, olive oil and a rapid filling and aseptic workshop within three hours in from the heat and light.
4.storage
Olive oil stored in the cellar or warehouse, ideal temperature 15 to 18 degrees, with a special vessel, to prevent oxidation of olive oil. It is the only way without any chemical directly squeezing of pure natural fruit oil, the process is not heating, do not use chemical solvents, only after the first squeeze olive oil, namely we often say, pure cold pressed olive oil, is really the pure natural green food.
