Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B30—PRESSES
  • B30B—PRESSES IN GENERAL
  • B30B9/00—Presses specially adapted for particular purposes
  • B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B30—PRESSES
  • B30B—PRESSES IN GENERAL
  • B30B9/00—Presses specially adapted for particular purposes
  • B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
  • B30B9/12—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using pressing worms or screws co-operating with a permeable casing
• • 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

Definitions

• This method concerns the continuous virgin and extra-virgin olive oil production.
• the bags are prepared and hot water sprayed to semi-oily pomace that is left inside the bags.
• the bags are pressed for the second time.
• the juice that comes out from this second press yields virgin olive oil.
• Olive oil that is produced by using decanters fails to provide the product with the same taste and aroma when producers get by using the classical method. Yet, it is still preferred to classical method because of being more hygienic and less labor-intensive.
• This method requires that the olive paste is first cold pressed and then hot pressed to give extra-virgin and then virgin olive oil just like in the classical method.
• the method also ensures a continuous production process.
• this method also allows a less labor- intensive production under more hygienic conditions.
• the process ensures a control over the pressure levels in the screw press and the hydraulic press as well as the blender and kneading water temperatures. In this way, production with desired quality level can be achieved.
• This method is employed in the continuous olive oil production and it includes the parts and machinery that are shown and numbered in Drawing 1/1.
• the parts and machinery used in this method are as follows:
• Olives that are washed and de-leaved are loaded to the crushing bunker (1) where they are crushed until they reach the size which is particular for each type of olive. Crushed olives are kneaded in the blender set (3) for about an hour. In order to produce extra-virgin olive oil no water is added to the olive paste and the paste is not heated unless required otherwise.
• Kneaded olive paste is loaded into one of the twin-type olive paste drums (6) by using screw conveyor (4) and pressed the hydraulic press (5).
• the screw conveyor (4) outflow is equipped with a valve to supply the two olive paste drums separately.
• Twin piston hydraulic press (5) is designed to press the two olive paste drums independently and to sustain at the preset pressure constantly.
• the olive paste from the blender is first, loaded to the drum; it is then pressed by the piston that is equipped with an air extraction valve (7).
• the outflow valve (8) which is connected to the screw press is opened and the screw press (9) is fed under the constant preset pressure and thus the paste is pressed. While the first olive paste drum fills the screw press operation, olive paste is loaded to the second drum. As soon as the whole olive paste leaves the first drum, the outflow valve of the first drum is closed and the outflow valve (8) of the second drum is opened and the pressing process runs continuously.
• the oily juice obtained at the outflow of the screw press (8) passes through the pipe (10) to the filter and then to the separation tank where it is separated from vegetative water.
• the product thus obtained is extra-virgin olive oil.
• the resulting pomace is still rich with a considerable amount of oil.
• This remaining portion is extracted in a second set of presses using the same system above.
• the pomace is conveyed to the hot water filled blender (12) via the screw conveyor (11).
• hot water is added and the blend is heated before it is re-kneaded.
• the paste is then loaded through the screw conveyor (13) to one of the olive paste drums (15) of the second set of twin-piston hydraulic presses (14). As in the previous operation, it is pressed in the screw press (16) under constant pressure.
• the oily juice that accumulates in the pipe (17) is filtered and centrifuged to separate from the vegetative water. Hence virgin oil is obtained.
• Steps described above are very similar to the classical olive oil production process. Since the entire process is completed by machines, production is more hygienic as well as efficient labor-wise.

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• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Wood Science & Technology (AREA)
• Organic Chemistry (AREA)
• Fats And Perfumes (AREA)

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• 2010
  • 2010-07-23 TR TR2010/06066A patent/TR201006066A2/xx unknown
• 2011
  • 2011-07-22 WO PCT/TR2011/000173 patent/WO2012011883A1/en active Application Filing
  • 2011-07-22 EP EP11770580.6A patent/EP2595799A1/de not_active Withdrawn

Non-Patent Citations (2)

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