EP1942745A1 - Method for the regulation of the absorption of oxygen or any other gas - Google Patents

Method for the regulation of the absorption of oxygen or any other gas

Info

Publication number
EP1942745A1
EP1942745A1 EP06807510A EP06807510A EP1942745A1 EP 1942745 A1 EP1942745 A1 EP 1942745A1 EP 06807510 A EP06807510 A EP 06807510A EP 06807510 A EP06807510 A EP 06807510A EP 1942745 A1 EP1942745 A1 EP 1942745A1
Authority
EP
European Patent Office
Prior art keywords
press
paste
fluid
envisages
plant according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06807510A
Other languages
German (de)
French (fr)
Inventor
Maurizio Frati
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Air Liquide SA
LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude
Air Liquide Italia SpA
Original Assignee
Air Liquide SA
LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude
Air Liquide Italia SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Air Liquide SA, LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude, Air Liquide Italia SpA filed Critical Air Liquide SA
Publication of EP1942745A1 publication Critical patent/EP1942745A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for regulating the absorption of gaseous oxygen, or other gases, by fluids or pastes obtained by means of grinding or crushing of raw materials, in particular vegetable matter, according to the preamble of the main claim.
  • the invention also relates to a plant for implementing the abovementioned method, according to the preamble of the corresponding main claim.
  • pressing consists in breaking up the olives using mechanical means, mainly by means of crushing or impact, and has the aim of forming a paste, commonly known as "olive paste", which will undergo a subsequent kneading process, this process being intended to break up the emulsions which form during pressing and facilitate the subsequent separation of the oil from the remaining components of the paste.
  • the olive paste owing to the way in which it is obtained, contains dissolved oxygen and, incorporated therein, small gas bubbles with a composition similar to the atmosphere present in the press during pressing.
  • oxygen like other substances in the gaseous state, dissolves in a fluid, i.e. in the olive paste in the case in question, in amounts regulated by physical laws, depending on its partial pressure, on the temperature of the fluid and on other characteristics related to the type of fluid and the system as a whole, such as stirring, the contact time, etc.
  • the oxygen moreover, in the case described here is also contained in the atmosphere present in the press and consequently in the small bubbles incorporated in the paste-like fluid. These small bubbles release oxygen to the paste also after pressing, in particular during kneading.
  • the kneading process usually has a duration varying from twenty to fifty minutes and may be loosely described as a slow remixing of the paste inside a special container called a kneader. It is known to persons skilled in the art that, during the kneading operations, the oxygen dissolved in the paste, if present in concentrations such as those present following turbulent contact of the latter with the air (as occurs during pressing) , produces oxidation effects which impair the quality of the oil and moreover result in the need for frequent cleaning and sanitization of the kneaders .
  • the object of the present invention is to overcome the limitation indicated above by means of a method and an improved plant able to ensure that the oxygen dissolved in the paste-like fluid, such as olive paste, is kept within optimum amounts, so that there is no deterioration of the components of this paste-like fluid when processed.
  • the object of the invention is to provide a method and a plant of the type mentioned which, by obtaining a gaseous atmosphere with an optimum composition inside the press during processing of the paste-like fluid, ensures that the small bubbles incorporated in this fluid or paste have the same composition as the atmosphere and consequently the dissolved oxygen possesses predefined, desired, optimum values .
  • one method is that of operating within the press at a pressure lower than atmospheric pressure, thus reducing the partial pressure thereof.
  • the present method is based on the fact that the partial pressure of the oxygen may be reduced by reducing its mole fraction in the atmosphere in contact with the olive paste during and after its formation.
  • the object of the present invention is therefore that of solving the problem of the excess oxygen in the olive paste, not by removing it during the kneading step, as occurs in the known techniques, but by regulating its incorporation during the stage preceding that of kneading, namely during pressing.
  • Figure 1 shows a schematic and generic view of a plant according to the invention
  • Figure 2 shows a schematic view of a different embodiment of the invention
  • Figure 3 shows a diagram in the case where the crusher or press is of the disk type.
  • Figure 1 shows schematically an olive press 1 - a device which is known per se - equipped with a hopper 2 for loading the olives, a conveyor 3 for unloading the paste-like fluid or olive paste, a line 4 for supplying a gas or gas mixture provided with a regulating/interceptor valve 5 and a probe 6 for taking samples of the gaseous mixture to be sent to an analysis system (not shown in the figures) .
  • Figure 3 may be regarded as a particular case, shown on a larger scale, of Figure 1 where the press 1 consists of an external containing structure Ia, a stator 20, an element integral with the containing structure Ia, and a rotor 21 rotating about its axis 12.
  • the hopper 2 has a feeder screw 11 rotating about its axis and, in the case shown by way of example, coinciding with the axis 12.
  • the press 1, the loading hopper 2 and the discharge conveyor 3 must have at least one discrete gas seal, limiting as far as possible the exchanges of gaseous volumes with the surrounding environment. Poor sealing of these components with respect to the exchange of gaseous volumes results in wastage of gas or mixture to be supplied, and if this wastage is considered to be excessive, the components must be suitably sealed using means which are known per se and which are outside the scope of the present invention.
  • the formation of the gaseous atmosphere with an optimum composition inside the press 1 is obtained by supplying in suitable quantities: oxygen-free gases, such as N 2 , Ar, CO 2 or mixtures thereof, or mixtures with the required oxygen content if the object is to have an atmosphere inside the press with the given oxygen composition alone,
  • oxygen-free gases such as N 2 , Ar, CO 2 or mixtures thereof, or mixtures with the required oxygen content if the object is to have an atmosphere inside the press with the given oxygen composition alone,
  • the gases or gas mixtures are contained inside tanks outside the press or, as in the case of N 2 , may be obtained by means of machines for separating the gas from the air.
  • the quantity of gas or mixture to be used depends both on the quantity of paste produced and on the type and characteristics of the press and the quantity of oxygen which is required.
  • the consumption may range from 0.5-1 Nm 3 for presses with mixers arranged inside special sealed boxes, to 3-5 Nm 3 in disk or hammer presses provided with normal sealing means.
  • the supply of gases or a mixture via one or more lines 4 provided with one or more valves 5 may be performed automatically, managing the opening, closing and regulation of the valves depending on the composition of the internal atmosphere sampled by one or more probes 6 and measured by an analyzer (not shown in the Figure) .
  • This is performed with the aid of a PLC, a microprocessor unit or equivalent systems, which are nevertheless known per se.
  • Figure 2 shows schematically and in generic form a plant able to perform, in addition to that described above, also the controlled-temperature refrigeration of the pressing operation.
  • cryogenic fluids such as CO2, N2, Ar in the liquid or gaseous state at suitable temperatures, via lines 4a provided with interceptor/regulating valves 5a and where the internal temperature is detected by special thermometers 6a.
  • cryogenic fluids in the liquid state or the gases at suitable temperatures draw off heat from the paste-like vegetable matter or fluid which at the same time cools.
  • the supplying of the necessary quantities of these fluids may be performed automatically, by managing the opening, closing and regulation of the valves depending on the values of the temperature measured inside the press by means of one or more thermometers 6a, with the aid of PLC units with microprocessor or equivalent systems known per se.

Abstract

Method for producing paste-like fluids obtained from the crushing of raw materials, in particular vegetable matter, such as olive paste from olives, in a press (1), said fluids containing small gas bubbles dispersed in the paste-like mass and obtained in a press or mill where this paste-like mass is formed, this method envisages that at least one gaseous substance is supplied into the press (1) so as to create therein a gaseous atmosphere with a known composition and regulate the presence of oxygen in the abovementioned mass to predefined values.

Description

Method for the regulation of the absorption of oxygen or any other gas .
The present invention relates to a method for regulating the absorption of gaseous oxygen, or other gases, by fluids or pastes obtained by means of grinding or crushing of raw materials, in particular vegetable matter, according to the preamble of the main claim. The invention also relates to a plant for implementing the abovementioned method, according to the preamble of the corresponding main claim.
By way of a non-limiting illustration, in the present invention reference will be made to the pressing of olives as an example of vegetable matter and to oxygen as the element whose content within the fluid obtained is to be regulated.
As is known, pressing consists in breaking up the olives using mechanical means, mainly by means of crushing or impact, and has the aim of forming a paste, commonly known as "olive paste", which will undergo a subsequent kneading process, this process being intended to break up the emulsions which form during pressing and facilitate the subsequent separation of the oil from the remaining components of the paste. The olive paste, owing to the way in which it is obtained, contains dissolved oxygen and, incorporated therein, small gas bubbles with a composition similar to the atmosphere present in the press during pressing.
As is known, oxygen, like other substances in the gaseous state, dissolves in a fluid, i.e. in the olive paste in the case in question, in amounts regulated by physical laws, depending on its partial pressure, on the temperature of the fluid and on other characteristics related to the type of fluid and the system as a whole, such as stirring, the contact time, etc. The oxygen, moreover, in the case described here is also contained in the atmosphere present in the press and consequently in the small bubbles incorporated in the paste-like fluid. These small bubbles release oxygen to the paste also after pressing, in particular during kneading.
It is to be considered that usually the presses operate at atmospheric pressure and therefore the partial pressure of the oxygen in the atmosphere contained by them coincides with its mole fraction.
The kneading process usually has a duration varying from twenty to fifty minutes and may be loosely described as a slow remixing of the paste inside a special container called a kneader. It is known to persons skilled in the art that, during the kneading operations, the oxygen dissolved in the paste, if present in concentrations such as those present following turbulent contact of the latter with the air (as occurs during pressing) , produces oxidation effects which impair the quality of the oil and moreover result in the need for frequent cleaning and sanitization of the kneaders .
These are the reasons why it is important to reduce and control the oxygen in contact with and dissolved in the olive paste.
Known techniques aimed at keeping the oxygen at optimum concentrations within the gaseous phase inside the kneader exist, this phase being in contact with the paste during kneading. These techniques, although rapidly forming and maintaining for the kneading time an atmosphere with an optimum composition in contact with the separation surface of the paste, have the limitation consisting in the fact that the small gas bubbles incorporated in the paste, during pressing, rise very slowly to the surface of the paste where they break and form again, possibly, with an optimum composition, such as that existing in the protective atmosphere formed inside the kneader. The slowness of the breaking-up process and any formation of new small bubbles with an optimum composition is almost inevitable and is due to the necessary slowness of remixing inside the kneader.
With this technique the time required to reduce the oxygen contained in the paste to optimum values is decidedly greater than that needed for oxidation and deterioration of the components of the oil and therefore, by means of the known method, the deterioration of these components is only partly avoided.
The object of the present invention is to overcome the limitation indicated above by means of a method and an improved plant able to ensure that the oxygen dissolved in the paste-like fluid, such as olive paste, is kept within optimum amounts, so that there is no deterioration of the components of this paste-like fluid when processed.
In particular, the object of the invention is to provide a method and a plant of the type mentioned which, by obtaining a gaseous atmosphere with an optimum composition inside the press during processing of the paste-like fluid, ensures that the small bubbles incorporated in this fluid or paste have the same composition as the atmosphere and consequently the dissolved oxygen possesses predefined, desired, optimum values .
For the purposes of reducing the oxygen content one method is that of operating within the press at a pressure lower than atmospheric pressure, thus reducing the partial pressure thereof.
The present method is based on the fact that the partial pressure of the oxygen may be reduced by reducing its mole fraction in the atmosphere in contact with the olive paste during and after its formation.
The object of the present invention is therefore that of solving the problem of the excess oxygen in the olive paste, not by removing it during the kneading step, as occurs in the known techniques, but by regulating its incorporation during the stage preceding that of kneading, namely during pressing.
These and other objects which will become clear to the person skilled in the art are achieved by a method and a device according to the accompanying claims. - A -
For a better understanding of the present invention the following drawing is attached purely by way of a non-limiting example. In this drawing:
Figure 1 shows a schematic and generic view of a plant according to the invention;
Figure 2 shows a schematic view of a different embodiment of the invention;
Figure 3 shows a diagram in the case where the crusher or press is of the disk type. With reference to the Figures, Figure 1 shows schematically an olive press 1 - a device which is known per se - equipped with a hopper 2 for loading the olives, a conveyor 3 for unloading the paste-like fluid or olive paste, a line 4 for supplying a gas or gas mixture provided with a regulating/interceptor valve 5 and a probe 6 for taking samples of the gaseous mixture to be sent to an analysis system (not shown in the figures) .
10 denotes the flow of olives entering the press, 9 denotes the paste leaving it and 7 any gaseous mixture discharged from the press 1.
Figure 3 may be regarded as a particular case, shown on a larger scale, of Figure 1 where the press 1 consists of an external containing structure Ia, a stator 20, an element integral with the containing structure Ia, and a rotor 21 rotating about its axis 12.
The hopper 2 has a feeder screw 11 rotating about its axis and, in the case shown by way of example, coinciding with the axis 12.
The operating principle of the system, briefly and with reference to Figure 3, is as follows: the olives are introduced into the hopper 2 and pushed by the feeder screw 11 towards the centre of the rotor 21 which is suitably shaped and, during its rotation, crushes the olives and forms the paste.
The circular movement of the rotor 21 pushes the paste radially towards the containing structure Ia which conveys it towards the outlet 3. The presence of the paste on the conveyor 3 prevents the gaseous atmosphere inside the press from escaping from the conveyor.
The press 1, the loading hopper 2 and the discharge conveyor 3 must have at least one discrete gas seal, limiting as far as possible the exchanges of gaseous volumes with the surrounding environment. Poor sealing of these components with respect to the exchange of gaseous volumes results in wastage of gas or mixture to be supplied, and if this wastage is considered to be excessive, the components must be suitably sealed using means which are known per se and which are outside the scope of the present invention.
The formation of the gaseous atmosphere with an optimum composition inside the press 1 is obtained by supplying in suitable quantities: oxygen-free gases, such as N2, Ar, CO2 or mixtures thereof, or mixtures with the required oxygen content if the object is to have an atmosphere inside the press with the given oxygen composition alone,
- gaseous mixtures having a given composition if atmospheres inside the press having a given composition with respect to both the oxygen and other components are required. By way of an example, which is not limiting however, one of the possible ways of obtaining a mixture with the desired composition using the plant shown in Figure 1 is described.
Via the line 4, by opening and if necessary regulating the valve 5, a quantity of gas or mixture sufficient for obtaining inside the press itself an atmosphere with a desired composition is supplied inside the press 1, said composition being measured by the special analyzer which analyses the samples of gaseous mixture taken by the probe 6. The operation of supplying gas or mixture is performed immediately before and during pressing.
The gases or gas mixtures are contained inside tanks outside the press or, as in the case of N2, may be obtained by means of machines for separating the gas from the air.
The quantity of gas or mixture to be used depends both on the quantity of paste produced and on the type and characteristics of the press and the quantity of oxygen which is required.
By way of example, with reference to a tonne of paste, in order to obtain a mole fraction of oxygen, in the atmosphere in contact with the paste and in the small bubbles incorporated, equivalent to about 0.05 - 0.08 (such as that optimum for the quality of the oil produced), the consumption may range from 0.5-1 Nm3 for presses with mixers arranged inside special sealed boxes, to 3-5 Nm3 in disk or hammer presses provided with normal sealing means.
It is to be considered that the current systems for containing the oxygen inside kneaders have a consumption approximately the same as that of disk or hammer presses, but result in a protective effect which is decidedly lower.
The supply of gases or a mixture via one or more lines 4 provided with one or more valves 5 may be performed automatically, managing the opening, closing and regulation of the valves depending on the composition of the internal atmosphere sampled by one or more probes 6 and measured by an analyzer (not shown in the Figure) . This is performed with the aid of a PLC, a microprocessor unit or equivalent systems, which are nevertheless known per se. Figure 2 shows schematically and in generic form a plant able to perform, in addition to that described above, also the controlled-temperature refrigeration of the pressing operation. In fact, if it is desired to produce also the olive paste in a refrigerated environment and at a controlled temperature, this may be achieved by supplying suitable quantities of cryogenic fluids such as CO2, N2, Ar in the liquid or gaseous state at suitable temperatures, via lines 4a provided with interceptor/regulating valves 5a and where the internal temperature is detected by special thermometers 6a. Inside the press, the cryogenic fluids in the liquid state or the gases at suitable temperatures draw off heat from the paste-like vegetable matter or fluid which at the same time cools. The supplying of the necessary quantities of these fluids may be performed automatically, by managing the opening, closing and regulation of the valves depending on the values of the temperature measured inside the press by means of one or more thermometers 6a, with the aid of PLC units with microprocessor or equivalent systems known per se.
Preferred embodiments of the invention have been described. Other embodiments are also possible, however, in the light of the above description and are to be regarded as falling within the scope of the present invention.

Claims

1. Method for producing paste-like fluids obtained from the crushing of raw materials, in particular vegetable matter, such as olive paste from olives, in a press (1), said fluids containing small gas bubbles dispersed in the paste-like mass and obtained in a press or mill where this paste-like mass is formed, this method being characterized in that it envisages that at least one gaseous substance is supplied into the press (1) so as to create therein a gaseous atmosphere with a known composition and regulate the presence of oxygen in the abovementioned mass to predefined values.
2. Method according to Claim 1, characterized in that it envisages supplying a gaseous substance, in the case of olive paste, in an amount variable from 0.5 to 5 Nm3 per tonne of paste, the variability depending on the type of press and its degree of fluid-tightness.
3. Method according to Claim 1, characterized in that the gaseous substance to be supplied into the press (1) in order to form and maintain the gaseous atmosphere inside the press with the desired composition is chosen from among N2, CO2, Ar, O2 or mixtures thereof.
4. Method according to Claim 1, characterized in that it envisages supplying refrigerating fluid into the press (1) in order to obtain in the latter a refrigeration of the paste-like fluid present therein.
5. Method according to Claim 4, characterized in that the cryogenic fluid is chosen from among CO2, N2 or
Ar supplied in the liquid state inside the press.
6. Method according to Claim 3, characterized in that the N2 in the gaseous state to be supplied is produced by means of machines for separating the latter from the air.
7. Method according to Claim 1, characterized in that it envisages the continuous monitoring of the atmosphere inside the press (1) and, advantageously, inside the loading hopper (2) .
8. Method according to Claim 4, characterized in that it envisages the continuous monitoring of the temperature inside the press (1).
9. Method according to Claims 1 and 4, characterized in that the supplying of gases and/or cryogenic fluid into the press is performed automatically.
10. Method according to Claim 1, characterized in that the press operates at a pressure lower than atmospheric pressure.
11. Plant for producing a paste-like fluid obtained from the crushing of raw materials, in particular vegetable matter, such as olive paste from olives, inside a press (1), characterized in that it envisages that the press (1) is connected to a source of gas or mixture of gases able to create inside it a gaseous atmosphere with a known composition and regulate the presence of oxygen within the paste-like mass to predefined values.
12. Plant according to Claim 11, characterized in that the source of gas or mixture of gases is outside the press (1) and is connected thereto via at least one line (4) provided with a valve.
13. Plant according to Claim 12, characterized in that the source of gas or mixture of gases is at least one tank.
14. Plant according to Claim 12, characterized in that the source of N2 is a machine for extracting it from the air.
15. Plant according to Claim 12, characterized in that the gas or mixture of gases is chosen from and contains CO2, N2, Ar and O2.
16. Plant according to Claim 11, characterized in that it envisages supplying cryogenic fluid, or gases at suitable temperatures, into the press (1) in order to create therein a refrigerated paste-like fluid.
17. Plant according to Claim 11, characterized in that it operates automatically.
18. Plant according to Claims 12 and 17, characterized in that each valve of each line is controlled by a programmable unit.
19. Plant according to Claim 11, characterized in that it has means for monitoring the composition of the internal atmosphere of the press.
20. Plant according to Claim 11, characterized in that it has means for monitoring the internal temperature of the press.
EP06807510A 2005-10-28 2006-10-24 Method for the regulation of the absorption of oxygen or any other gas Withdrawn EP1942745A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT002066A ITMI20052066A1 (en) 2005-10-28 2005-10-28 METHOD AND PLANT TO ADJUST THE ABSORPTION OF OXYGEN OR OTHER GAS IN FLUIDS OBTAINED FROM THE GRINDING OF RAW MATERIALS
PCT/EP2006/067715 WO2007048789A1 (en) 2005-10-28 2006-10-24 Method for the regulation of the absorption of oxygen or any other gas

Publications (1)

Publication Number Publication Date
EP1942745A1 true EP1942745A1 (en) 2008-07-16

Family

ID=37507571

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06807510A Withdrawn EP1942745A1 (en) 2005-10-28 2006-10-24 Method for the regulation of the absorption of oxygen or any other gas

Country Status (3)

Country Link
EP (1) EP1942745A1 (en)
IT (1) ITMI20052066A1 (en)
WO (1) WO2007048789A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1405173B1 (en) * 2010-11-26 2013-12-20 Univ Pisa PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL
EP2596707B8 (en) * 2011-11-25 2014-06-04 Università degli Studi di Bari "Aldo Moro" Method and apparatus for thermal conditioning of olives or other oleaginous fruits combined with a crushing and kneading system of olives or other oleaginous fruits in controlled or modified atmosphere
DE102021112308A1 (en) 2021-05-11 2022-11-17 Harburg-Freudenberger Maschinenbau Gmbh Method and device for pressing
EP4118972A1 (en) 2021-07-16 2023-01-18 L'Air Liquide, société anonyme pour l'Étude et l'Exploitation des procédés Georges Claude A process and an equipment for inerting an olive milling operation
DE102022107203A1 (en) 2022-03-28 2023-09-28 Harburg-Freudenberger Maschinenbau Gmbh Method and device for providing cooling and/or extraction agents for at least one press and device for pressing

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US3714887A (en) * 1971-01-18 1973-02-06 Up Right Inc Apparatus for crushing fruit in an inert gas
GB2125269A (en) * 1982-05-08 1984-03-07 Ismail Hassan Hussein The size reduction of oil seeds
DE3685529D1 (en) * 1985-08-14 1992-07-09 Kahl Amandus Maschf METHOD AND DEVICE FOR THE THERMAL CONDITIONING AND FOR THE THERMAL PRE-TREATMENT OF OIL SEEDS AND OIL FRUIT, ESPECIALLY LEGUMINOUS SEEDS.
GB2244999A (en) * 1990-06-15 1991-12-18 Brainstorm Investments Limited Extraction of fish oil
RU2168541C1 (en) * 2000-11-03 2001-06-10 Кислов Сергей Васильевич Process for production of baby-soup and dietary-menu sunflower oil
PT1553159E (en) * 2004-01-08 2008-07-28 Tenuta La Novella S R L Process for malaxation of olive paste

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Title
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Also Published As

Publication number Publication date
ITMI20052066A1 (en) 2007-04-29
WO2007048789A1 (en) 2007-05-03

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