EP2248880A1 - Hochleistungsknetsystem für Oliven - Google Patents

Hochleistungsknetsystem für Oliven Download PDF

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Publication number
EP2248880A1
EP2248880A1 EP10161927A EP10161927A EP2248880A1 EP 2248880 A1 EP2248880 A1 EP 2248880A1 EP 10161927 A EP10161927 A EP 10161927A EP 10161927 A EP10161927 A EP 10161927A EP 2248880 A1 EP2248880 A1 EP 2248880A1
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EP
European Patent Office
Prior art keywords
paste
conveyor
kneading
olive
station
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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Withdrawn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
EP10161927A
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English (en)
French (fr)
Inventor
Gennaro Pieralisi
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.)
PIERALISI MAIP SpA
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PIERALISI MAIP SpA
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Publication date
Application filed by PIERALISI MAIP SpA filed Critical PIERALISI MAIP SpA
Publication of EP2248880A1 publication Critical patent/EP2248880A1/de
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment

Definitions

  • the present patent application for industrial invention relates to a high-efficiency kneading system for olives.
  • the crushing phase is used to break olives in the desired size and generate the formation of "raw" olive paste.
  • crushers normally available on the market are used, the most popular one being probably the so-called hammer crusher.
  • Kneading is the second operating phase, which comprises heating, mixing and most of all, as main purpose, formation of olive paste from which oil can be easily separated from de-oiled residues (the latter being composed of a liquid part, called vegetable water, and a semi-solid part, called pomace and essentially containing crushed pits and pulp).
  • oil is extracted from the previously processed product, mainly using centrifugation devices.
  • a similar operation is composed of two consecutive phases, i.e. refinement and finishing.
  • kneading is carried out in a "kneader reactor", consisting in a cylindrical or semi cylindrical tank with horizontal direction in which raw olive paste that has been previously obtained remains for a period of time normally comprised between 30 and 90 minutes.
  • the paste is continuously mixed by a series of blades joined to a rotating shaft coaxial to the cylinder or semi cylinder of the tank.
  • the blades are disposed according to a typical arrangement, in such a way to guarantee maximum movement of the paste inside said kneader, without causing any forward movement or transportation of the paste.
  • the external lateral area of such a kneader is provided with a space designed to heat the olive paste loaded inside it by means of hot water circulation. The heating of the olive paste guarantees the best result of the kneading process.
  • vacuoles microscopic membrane sacs, called vacuoles, which cannot be appropriately broken by crushing alone. Kneading is necessary in order to break the membranes of the vacuoles, heat the oil reducing its viscosity, in such a way to make extraction of oil from the olive paste easier, and increase the size of drops by coalescence.
  • the above explains the consolidated need to heat the walls of traditional kneaders with hot water circulation.
  • the increase of the radial dimensions of the kneader corresponds to a reduction of the heat transfer area in relation to the mass of olive paste, thus extending the time necessary for efficient kneading.
  • Kneading temperature is normally fixed according to the variety and ripening status of the olives and to oil quality.
  • the duration of the kneading phase is determined by the time necessary to make oil emerge on the paste during kneading. Such emergence of oil on olive paste indicates a profitable separation of oil from paste.
  • the temperature of the paste during kneading must be approximately 30-35°C, and in any case not higher than human body temperature.
  • the Italian legislation establishes a kneading temperature not higher than 27°C. Therefore, considering that generally the temperature of olive paste from crushing does not exceed 17°C, the olive paste inside the kneading tank must suffer a thermal gradient of at least 10°C to achieve efficient kneading.
  • the aforementioned critical aspect of the traditional technology consists in the fact that the current permanence time of olive paste in the tank of a kneader (comprised between 30 and 90 minutes) is objectively excessive.
  • the long permanence of the olive paste inside the kneader extends the total duration of the entire oil extraction process.
  • the Spanish patent application ES 438 927 discloses a system for olive oil production comprising a crushing station that feeds the olive paste with pit to a pre-kneader.
  • a screw conveyor transports the olive paste, which is partially kneaded by the pre-kneader, to a kneading station where the paste is subjected to final kneading.
  • the pre-kneader acts as "lung" and the olive paste inside the pre-kneader is subjected to a first kneading by means of the blades of the pre-kneader.
  • the blades of the pre-kneader are identical to the blades of the kneader and must knead the paste, without transporting it.
  • Transportation of paste from pre-kneader to kneader is carried out by a small screw conveyor with horizontal axis arranged under pre-kneader and by a longer screw conveyor with vertical axis downstream the pre-kneader.
  • the olive paste passing through the two screw conveyors cools down by heat transfer with the external area of the conveyor.
  • the diameter of the pre-kneader tank is usually the same as the diameter of the kneading tanks. Consequently, both in pre-kneader and kneader, the heat transfer between the heated area of tank and olive paste subjected to kneading is not efficient. Therefore, the olive paste must remain for a long period of time in the pre-kneader and/or kneader to achieve the ideal working temperature that favours kneading. It is evident that such a system provides for a very long working cycle, due to the high permanence time of olive paste both in pre-kneader and kneader.
  • the British patent application GB 711 352 discloses an oil production system, especially studied for fish-liver oil. Although such a document refers to olive oil, it is evident that it refers to olive paste diluted with oil and without pits.
  • Said system comprises a tank containing the oleous liquid material that is fed to a homogenizer and a centrifugation device.
  • a plate heat exchanger the heating fluid is not specified
  • steam heat exchanger with direct contact of steam with oleous liquid
  • the homogenizer is of turbulent whirl type.
  • the oleous liquid is fed to the exchanger by means of a pump.
  • Said system is not suitable for olive oil processing with paste containing olive pits.
  • said paste cannot be fed with a pump into a plate exchanger since it would clog up the exchanger.
  • the paste would be subjected to an excessive thermal shock.
  • the olive paste must not get in direct contact with the steam.
  • the turbulent whirl homogenizer cannot be used for olive paste because it is impossible to use said turbulent whirl homogenizer with olive paste.
  • the homogenizer would cause the undesired emulsion of paste before centrifugation.
  • the US patent US4,522,119 discloses a system to extract olive oil from pulp after pit separation.
  • the pulp without pit is heated from 27 to 44 °C in a shell and tube heater and then sent to a screw extractor that extracts the liquid part. It is evident that such a system is not suitable for olive pulp with pit.
  • a shell and tube heater cannot be used because of clogging problems.
  • a screw extractor cannot be used because it cannot hold solids with respect to oil (in practical terms, it cannot make separation).
  • the paste that is poured in traditional kneaders would already be at a higher temperature than the typical temperature of the paste when entering the kneader. Said temperature would be obtained in less time than in the kneader, thus ensuring the good quality of kneading, which could be carried out rapidly without requiring a long permanence of the mass (due to the slowness of the heating operation inside the kneader).
  • the reduction of permanence time of the olive mass inside a kneader involves the double advantage of accelerating the execution of the entire oil extraction process and preventing the olive paste from being subjected to the aforementioned degenerative chemical reactions.
  • the pre-heating of the olive paste poured in traditional kneaders does not exclude the use of the typical heating space in kneader walls.
  • the function of said heating walls is no longer to entirely carry out the necessary heating of the mass to be kneaded, but only to prevent said mass from losing, throughout the short permanence in the kneader, the temperature that it has previously achieved during the transfer from the crushing station.
  • a device has been devised, which is used to both transfer (from the crushing station to the kneading station) and heat the olive paste.
  • Such an advantageous effect is generated not only because said conveyor has a closed tubular structure, which minimizes heat dispersion, but also because of its reduced cross-section in order to optimize the ratio between the volume of the forward-travelling olive paste and the area of its heated walls. Also the mixing imposed to the forward-travelling olive paste by the turns of the screw contributes to ideal heating of said paste.
  • the shaft of said screw conveyor could be given a tubular structure in order for it to be crossed by a hot water flow.
  • the heat that affects the shaft directly would be also transferred to the turns of the screw conveyor. This would bring the heat to the centre of the forward-travelling olive paste, thus improving heat transfer and achieving more homogeneous heating between "central" and "peripheral" areas of the paste.
  • helicoidal partitions or multiple continuous helicoidal surfaces could be inserted inside said space.
  • hot water would have higher speed on the exchange wall, thus ensuring a higher heat transfer coefficient through the wall that separates the paste from hot water, and consequently, a higher heating action.
  • the loading of olive paste inside the screw conveyor could be made under pressure by means of a suitable pump.
  • the thrust given by said pump to each insertion of olive paste in the conveyor would favour the expulsion of the previously loaded quantity of olive paste and, most of all, prevent the formation of stagnation or incrustations of said paste on the conveyor walls.
  • said conveyor device for olive paste heating can be also made of multiple parts (or sections) arranged in series, in order to increase the differential thermal gradient of the paste between inlet and outlet in such an embodiment of the conveyor of the invention.
  • the system of the invention which is generally indicated with numeral (100), comprises:
  • the crushing station (F) is of traditional type and may comprise a hammer crusher.
  • the kneading station is of traditional type and, as shown in Fig. 2 , comprises at least a basically cylindrical tank (11) with rotating blade (12) supported by a shaft (13) arranged in axial position in the tank.
  • the blades mix the paste (P) that remains in the tank (11) until the vacuoles of the pulp are completely broken at a temperature of about 27-35°C.
  • the tank (11) generally has an external diameter of approximately 60 cm and a length of approximately 2-3 m.
  • the conveyor (1) combines the aforementioned capacity of conveying the olive paste (P) with the function of subjecting said olive paste (P) to efficacious homogeneous heating, which is useful to guarantee the ideal rapid execution of kneading.
  • the conveyor (1) comprises a cylindrical pipe (6) that houses a worm conveyor (2), the bearing shaft of which (3) is actuated by a suitable motor reducer (3a) and practically extends from one end to the other end of the conveyor (1).
  • the conveyor (1) comprises an inlet mouth (1 a) to load the olive paste (P) coming from the crushing station (F) and an outlet mouth (1b) to unload the olive paste (P) towards said kneading station (10).
  • the main peculiarity of the conveyor (1) is that it is provided on the lateral walls with a space (4) to favour hot water circulation (A) provided by means of an inlet union (4a) and an outlet union (4b) at the ends of the space (4).
  • the hot water circulation (A) guarantees a hot water temperature of approximately 35-40°C. In fact, a higher temperature would cause excessive thermal shock to the olive paste (P).
  • the continuous circulation of hot water inside the space (4) of the conveyor of the invention (1) ensures the desired heating of the olive paste that travels forwards inside it.
  • the space (4) is provided with helicoidal partitions (5).
  • the shaft (3) of the worm conveyor has an internally empty tubular structure and is crossed by hot water in order to heat also the central part of the flow of olive paste (P) transported by the conveyor (1).
  • the system may be provided with a pump upstream the conveyor (1) to press the paste (P) inside the conveyor.
  • the pressure of the paste inside the conveyor allows the paste to transit in full conveyor condition to guarantee better heat transfer with the heated walls.
  • the pipe (6) of the conveyor has internal diameter ( ⁇ ) lower than half of the internal diameter of the kneading tank (11), preferably one third of the diameter of the kneading tank.
  • the pipe (6) of the conveyor has length (L) higher than four metres, preferably six metres, to allow for suitable heating of the paste (P) inside the conveyor, with thermal gradient of about 10°C from the inlet to the outlet of the conveyor, in a very short transit time, for instance 1-2 minutes.
  • the paste (P) reaches the kneading station (10) at an ideal temperature of about 20-30°C and kneading is shorter, approximately 10-20 minutes, with consequent energy and time saving.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Mixers Of The Rotary Stirring Type (AREA)
  • Disintegrating Or Milling (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
  • Cultivation Of Plants (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
EP10161927A 2009-05-08 2010-05-04 Hochleistungsknetsystem für Oliven Withdrawn EP2248880A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMC2009A000104A IT1394287B1 (it) 2009-05-08 2009-05-08 Procedimento ed impianto ad elevata efficienza per l'esecuzione della gramolazione delle olive.

Publications (1)

Publication Number Publication Date
EP2248880A1 true EP2248880A1 (de) 2010-11-10

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EP10161927A Withdrawn EP2248880A1 (de) 2009-05-08 2010-05-04 Hochleistungsknetsystem für Oliven

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EP (1) EP2248880A1 (de)
IT (1) IT1394287B1 (de)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITAN20110075A1 (it) * 2011-06-15 2012-12-16 Pieralisi Maip Spa Impianto per estrazione di olio da pasta di oliva.
EP2535399A1 (de) 2011-06-15 2012-12-19 Pieralisi Maip Societa' Per Azioni Installation zur Gewinnung von Öl aus Olivenpaste
EP3059298A1 (de) * 2015-09-02 2016-08-24 Alfa Laval Corporate AB Anlage und verfahren zur herstellung von nativem olivenöl
WO2018206827A1 (es) * 2017-05-10 2018-11-15 Gea Westfalia Separator Ibérica, S.A. Dispositivo y procedimiento para tratamiento continuo de un producto alimenticio
IT202100008360A1 (it) * 2021-04-02 2022-10-02 Mori Luigi S R L Dispositivo di condizionamento della temperatura delle paste di oliva e relativo metodo di produzione dell'olio di oliva

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB711352A (en) 1950-05-30 1954-06-30 Separator Ab A method of producing oil from vegetable or animal material
GB917638A (en) * 1960-06-18 1963-02-06 George Scott & Son London Ltd Process and apparatus for rendering oils and fats from solid oil-bearing materials
ES438927A1 (es) 1974-06-27 1977-02-16 Rapanelli Fioravante Off Metodo e instalacion para la extraccion en continuo del a- ceite de las aceitunas o de otras semillas oleaginosas.
US4522119A (en) 1980-12-23 1985-06-11 Fps Development Partnership Olive oil recovery

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB711352A (en) 1950-05-30 1954-06-30 Separator Ab A method of producing oil from vegetable or animal material
GB917638A (en) * 1960-06-18 1963-02-06 George Scott & Son London Ltd Process and apparatus for rendering oils and fats from solid oil-bearing materials
ES438927A1 (es) 1974-06-27 1977-02-16 Rapanelli Fioravante Off Metodo e instalacion para la extraccion en continuo del a- ceite de las aceitunas o de otras semillas oleaginosas.
US4522119A (en) 1980-12-23 1985-06-11 Fps Development Partnership Olive oil recovery

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
CAPONIO F; GOMES T: "Influence of olive crushing temperature on phenols in olive oils", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 212, no. 2, 2001, pages 156 - 159, XP002557292 *
GIOVACCHINO DI L ET AL: "INFLUENCE OF OLIVE PROCESSING ON VIRGIN OLIVE OIL QUALITY", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, WILEY VCH VERLAG, WEINHEIM, DE, vol. 104, no. 9/10, 1 September 2002 (2002-09-01), pages 587 - 601, XP001130399, ISSN: 1438-7697 *
PARENTI A; SPUGNOLI P; MASELLA P; CALAMAI L: "The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 110, no. 8, August 2008 (2008-08-01), pages 735 - 741, XP002557291 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITAN20110075A1 (it) * 2011-06-15 2012-12-16 Pieralisi Maip Spa Impianto per estrazione di olio da pasta di oliva.
EP2535399A1 (de) 2011-06-15 2012-12-19 Pieralisi Maip Societa' Per Azioni Installation zur Gewinnung von Öl aus Olivenpaste
WO2012171843A1 (en) 2011-06-15 2012-12-20 Pieralisi Maip Societa' Per Azioni Installation and method for extraction of oil from olive paste
EP3059298A1 (de) * 2015-09-02 2016-08-24 Alfa Laval Corporate AB Anlage und verfahren zur herstellung von nativem olivenöl
AU2016203661A1 (en) * 2015-09-02 2017-03-16 Alfa Laval Corporate Ab Plant and process for producing virgin olive oil
WO2018206827A1 (es) * 2017-05-10 2018-11-15 Gea Westfalia Separator Ibérica, S.A. Dispositivo y procedimiento para tratamiento continuo de un producto alimenticio
IT202100008360A1 (it) * 2021-04-02 2022-10-02 Mori Luigi S R L Dispositivo di condizionamento della temperatura delle paste di oliva e relativo metodo di produzione dell'olio di oliva

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Publication number Publication date
ITMC20090104A1 (it) 2010-11-09
IT1394287B1 (it) 2012-06-06

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