ES2710075A1 - INSTALLATION FOR THE PRODUCTION OF EXTRA VIRGIN OLIVE OIL IN ROOMS WITH CONTROLLED AND MODIFIED ATMOSPHERE (Machine-translation by Google Translate, not legally binding) - Google Patents

INSTALLATION FOR THE PRODUCTION OF EXTRA VIRGIN OLIVE OIL IN ROOMS WITH CONTROLLED AND MODIFIED ATMOSPHERE (Machine-translation by Google Translate, not legally binding) Download PDF

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ES2710075A1
ES2710075A1 ES201731224A ES201731224A ES2710075A1 ES 2710075 A1 ES2710075 A1 ES 2710075A1 ES 201731224 A ES201731224 A ES 201731224A ES 201731224 A ES201731224 A ES 201731224A ES 2710075 A1 ES2710075 A1 ES 2710075A1
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installation
rooms
olive oil
production
controlled
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Cámara Bernabé Estepa
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    • E—FIXED CONSTRUCTIONS
    • E01—CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01C—CONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C19/00—Machines, tools or auxiliary devices for preparing or distributing paving materials, for working the placed materials, or for forming, consolidating, or finishing the paving
    • E01C19/48—Machines, tools or auxiliary devices for preparing or distributing paving materials, for working the placed materials, or for forming, consolidating, or finishing the paving for laying-down the materials and consolidating them, or finishing the surface, e.g. slip forms therefor, forming kerbs or gutters in a continuous operation in situ
    • 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
    • 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
    • A23B7/148—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, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • E—FIXED CONSTRUCTIONS
    • E01—CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01C—CONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C19/00—Machines, tools or auxiliary devices for preparing or distributing paving materials, for working the placed materials, or for forming, consolidating, or finishing the paving
    • E01C19/46—Machines, tools or auxiliary devices for preparing or distributing paving materials, for working the placed materials, or for forming, consolidating, or finishing the paving for preparing and placing the materials, e.g. slurry seals

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Architecture (AREA)
  • Civil Engineering (AREA)
  • Structural Engineering (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The object of the invention is to provide an installation that allows the production of olive oil in rooms with a controlled atmosphere and modified in particular to control the physical-chemical parameters and which comprises a reception, cleaning and weighing room (1) that includes a hopper (3) in contact with an inert atmosphere chamber (4) by means of a closed circuit; an extraction room (2) which is constituted by a ground grinding group (2.1), a milled grinding group (2.2), a centrifugation group (2.3) and a separation group (2.4); a settling room (5) comprising a plurality of settling tanks (12); and a warehouse (8) storage (Machine-translation by Google Translate, not legally binding)

Description

INSTALACION PARA LA PRODUCCION DE ACEITE DE OLIVA VIRGEN EXTRA INSTALLATION FOR THE PRODUCTION OF EXTRA VIRGIN OLIVE OIL

EN SALAS CON ATMOSFERA CONTROLADA Y MODIFICADAIN ROOMS WITH CONTROLLED AND MODIFIED ATMOSPHERE

OBJETO DE LA INVENCIONOBJECT OF THE INVENTION

El objeto de la invencion consiste en que un conjunto de sales estancas en atmosfera controlada y modificada permitan la produccion de aceite de oliva en ausencia de oxlgeno, pudiendo inyectar nitrogeno y oxlgeno alimentario especlfico a cada parte del proceso individualizado para as! poder controlar todos los parametros fisicoqulmicos que afectan de un modo positivo y minimizan aquellos que puedan repercutir negativamente.The object of the invention consists in that a set of sealed salts in a controlled and modified atmosphere allow the production of olive oil in the absence of oxygen, being able to inject nitrogen and specific food oxygen to each part of the individualized process for this purpose. to be able to control all the physico-chemical parameters that affect in a positive way and minimize those that may have a negative impact.

ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION

Cuando la aceituna esta verde, al inicio de la cosecha, las celulas que contienen el aceite de oliva presenta un tamano reducido y es necesario que la dimension del triturado sea mas fina. A medida que las aceitunas van madurando las celulas son mas grandes por lo que la dimension del triturado puede ser mas grande. Cuanto mas fina es la molturacion, mas “finos” (impurezas) tendra el aceite. La molturacion tiene como funcion romper las celulas de la pulpa que contienen el aceite (70%) y del avellano (30%) para su extraccion. Cuando los fragmentos de pulpa y de avellano triturados alcanzan el tamano necesario, pasan por una criba exterior y a traves de una tuberla llegan a la batidora. La batidora es el punto crltico en el proceso de la obtencion del aceite de oliva virgen extra, a causa del control de temperatura. Aqul, si la temperatura sube, aumentara el contenido en ceras y en la cata el aceite tendra sabores y olores indebidos (defectos), que pueden costarle la calificacion de virgen extra.When the olive is green, at the beginning of the harvest, the cells containing the olive oil have a reduced size and it is necessary that the size of the crushed is finer. As the olives mature, the cells are larger so that the size of the crushed can be larger. The finer the grinding, the more "fine" (impurities) the oil will have. The function of the grinding is to break the pulp cells containing the oil (70%) and the hazel (30%) for its extraction. When the crushed fragments of pulp and hazelnut reach the necessary size, they pass through an external sieve and through a pipe reach the blender. The blender is the critical point in the process of obtaining extra virgin olive oil, because of the temperature control. Here, if the temperature rises, the content in waxes will increase and in the tasting the oil will have improper flavors and odors (defects), which can cost you the qualification of extra virgin.

La patente ES 2327308 describe un sistema que utiliza ultrasonidos para conseguir un calentamiento mas rapido y mas uniforme de una masa de aceitunas durante el proceso de extraccion de aceite de oliva. Tal proceso utiliza el efecto de calentamiento de los ultrasonidos en pasta de aceitunas hasta que alcanza una temperatura de aproximadamente 28-35° C. Sin embargo, pruebas experimentales han demostrado que el efecto de calentamiento de los ultrasonidos no logra un aumento significativo de la temperatura. Patent ES 2327308 describes a system that uses ultrasounds to achieve a faster and more uniform heating of a mass of olives during the extraction process of olive oil. This process uses the heating effect of the ultrasounds in olive paste until it reaches a temperature of approximately 28-35 ° C. However, experimental tests have shown that the heating effect of ultrasound does not achieve a significant increase in temperature .

La Patente EP2248880 describe un dispositivo de transporte compuesto de un intercambiador de calor con un espacio de aire con circulation de agua caliente y con transportador de tornillo infinito. Utiliza una bomba rotativa de presion para mantener el dispositivo transportador con presion, de manera que el dispositivo de transporte se llena con pasta de aceitunas durante el paso 25 de la misma. Lo anterior garantiza un contacto entre la pasta de aceitunas y toda la pared de calentamiento del intercambiador, con el fin de optimizar la eficiencia de intercambio de calor. De hecho, la eficiencia de intercambio de calor mejora con el rozamiento continuo de la superficie interna del intercambiador de calor causada por la pasta de aceitunas movida por el transportador de tornillo infinito.Patent EP2248880 describes a transport device composed of a heat exchanger with an air space with hot water circulation and with infinite screw conveyor. It uses a rotary pressure pump to keep the conveyor device under pressure, so that the transport device is filled with olive paste during step 25 thereof. This guarantees a contact between the olive paste and the entire heating wall of the exchanger, in order to optimize the efficiency of heat exchange. In fact, the heat exchange efficiency improves with the continuous friction of the internal surface of the heat exchanger caused by the olive paste moved by the infinite screw conveyor.

Aunque un sistema de este tipo evita el uso de agua para transportar la pasta de aceitunas, no se considera la naturaleza variable de los diferentes tipos de pasta de aceitunas. De hecho, algunas de ellas, estando especialmente deshidratadas, son diflciles de mover y tienden a atascarse y depositarse a lo largo de las paredes del intercambiador de calor, deteriorando asl la calidad del aceite.Although a system of this type avoids the use of water to transport olive paste, the variable nature of the different types of olive paste is not considered. In fact, some of them, being especially dehydrated, are difficult to move and tend to get stuck and deposit along the walls of the heat exchanger, thus deteriorating the quality of the oil.

La solicitud de patente PCT/ES2015/070820 revela un procedimiento para la obtencion in situ de un aceite de oliva, que comprende la operacion de envasar y conservar en una capsula, preferentemente una capsula mono dosis, un preparado de aceitunas seco formado a partir de una pasta de aceitunas primero congelada y posteriormente liofilizada; y la operation de reconstituir la pasta de aceitunas mediante la hidratacion de la misma dentro de la capsula para obtener un aceite de oliva que sera extraldo de la capsula por presion. La capsula comprende una membrana filtrante con micro-perforaciones aptas para retener el preparado y el paso a su traves de trazas de alpechln o partlculas de agua que pudiera contener un aceite de oliva obtenible mediante la rehidratacion dentro del receptaculo de la pasta de aceitunas y una maquina para cooperar con la capsula, que comprende un cabezal de inyeccion de un llquido y un piston preparado para prensar el preparado y someterlo a una presion superior a 10 bar. En estos casos el problema que se presenta es la oxidation que se presenta cuando el producto es almacenado, ya que no mantiene controlado los niveles de oxlgeno y nitrogeno.Patent application PCT / ES2015 / 070820 discloses a method for the in situ obtaining of an olive oil, comprising the operation of packing and preserving in a capsule, preferably a single dose capsule, a dry olive preparation formed from a paste of olives first frozen and then lyophilized; and the operation of reconstituting the olive paste by hydrating it inside the capsule to obtain an olive oil that will be extracted from the capsule by pressure. The capsule comprises a filtering membrane with micro-perforations suitable for retaining the preparation and the passage through traces of alpechln or water particles that could contain an olive oil obtainable by rehydration within the receptacle of the olive paste and a machine for cooperating with the capsule, comprising an injection head of a liquid and a piston prepared for pressing the preparation and subjecting it to a pressure greater than 10 bar. In these cases the problem that arises is the oxidation that occurs when the product is stored, since it does not keep controlled the levels of oxygen and nitrogen.

El objeto de la presente invention es eliminar los inconvenientes del estado de la tecnica anterior mediante la divulgacion de una instalacion y un metodo para la extraction de aceite de oliva que mejora la calidad del aceite sin afectar al resultado de la extraction. Este procedimiento se realiza en salas de atmosfera controlada que evitan el contacto del aceite con el medio ambiente.The object of the present invention is to eliminate the drawbacks of the state of the prior art by means of the disclosure of an installation and a method for the extraction of olive oil that improves the quality of the oil without affecting the result of the extraction. This procedure is carried out in controlled atmosphere rooms that avoid the contact of the oil with the environment.

DESCRIPCION DE LOS DIBUJOSDESCRIPTION OF THE DRAWINGS

Para complementar la description que se esta realizando y con el objeto de ayudar a una mejor comprension de las caracterlsticas del invento, de acuerdo con un ejemplo preferente de la realization practica del mismo, se acompana como parte integrante de dicha descripcion, un juego de dibujos en donde con caracter ilustrativo y no limitativo, se ha representado lo siguiente:To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of the practical realization thereof, a set of drawings is included as an integral part of said description. where with illustrative and non-limiting character, the following has been represented:

Figura 1.- muestra un plano de la instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada donde se observan las diferentes salas y la red de distribution de oxlgeno y nitrogeno.Figure 1.- shows a plan of the installation for the production of extra virgin olive oil in rooms with controlled atmosphere where the different rooms and the network of distribution of oxygen and nitrogen are observed.

Figura 2.- muestra un plano alzado de las salas en atmosfera controlada y la instalacion de inyectores de nitrogeno en sala y valvulas de salida de oxlgeno de las mismasFigure 2 shows a raised plane of the rooms in controlled atmosphere and the installation of nitrogen injectors in the room and oxygen outlet valves of the same

BREVE DESCRIPCION DE LA INVENCIONBRIEF DESCRIPTION OF THE INVENTION

La presente invention consiste en que un conjunto de sales estancas en atmosfera controlada y modificada permitan el control total de los procesos fisicoqulmicos que afectan de un modo positivo o negativo a la extraction de aove, pudiendo inyectar nitrogeno y oxlgeno alimentario especlfico a cada parte del proceso, en particular a la etapa de elaboration de la pasta de aceituna incluyendo el control de las etapas de reception, limpieza y pesaje del fruto, molienda, batido, separation, salida del llquido, centrifugation y decantation ya que en todos estos procesos se desarrollan acciones enzimaticas explosivas que se pueden controlar con el presente metodo de atmosfera controlada y modificada e inyeccion de nitrogeno y oxlgeno alimentario a grupos, de tal manera que se obtengan productos con mayor valor organoleptico (sabor, olor, color), nutricional y saludable.The present invention consists in that a set of sealed salts in controlled and modified atmospheres allow the total control of the physicochemical processes that affect in a positive or negative way to the extraction of spawn, being able to inject nitrogen and specific alimentary oxygen to each part of the process , in particular to the stage of elaboration of the olive paste including the control of the stages of reception, cleaning and weighing of the fruit, grinding, shaking, separation, liquid exit, centrifugation and decantation since in all these processes actions are developed Explosive enzymes that can be controlled with the present controlled and modified atmosphere method and injection of nitrogen and food oxygen to groups, in such a way that products with greater organoleptic value (taste, smell, color), nutritional and healthy are obtained.

REALIZACION PREFERENTE DE LA INVENCIONPREFERRED EMBODIMENT OF THE INVENTION

La presente realization trata sobre una instalacion para la production de aceite de oliva virgen extra la cual se realiza mediante salas estancas con atmosfera controlada y modificada pudiendo trabajar en todo el proceso en ausencia de oxlgeno, donde todas las salas son estancas exentas de oxlgeno y evitan la oxidacion del producto desde el momento de la reception hasta el momento de su distribution, ya que el proceso se realiza en salas de atmosfera controlada y modificada exentas de oxlgeno. El proceso se inicia en la sala de recepcion, limpieza y pesaje (1) donde una vez ingresado el fruto se paraliza el proceso de oxidacion y/o fermentation, dado que el fruto se sumerge en una tolva (3) con aguas que se encuentran en atmosfera inerte. Estas aguas circulan en un circuito cerrado entre la camara de atmosfera inerte (4) y la tolva (3). El medio fundamental que se utiliza es el agua, y se lleva a cabo por un mecanismo de agitation del agua con los frutos y dispositivos de separation entre ellos, la aceituna, limpia y lavada pasa a una sala de extraction (2) donde el producto es molido en el grupo de molturacion molido (2.1), cuando los fragmentos de pulpa y de avellano triturados alcanzan el tamano necesario, pasan por una criba exterior y a traves de una tuberla llegan al grupo de molturacion batido (2.2) donde se forma la pasta de aceitunas, luego esta pasa a un grupo de centrifugation (2.3) donde se separa el aceite de la pasta mediante la fuerza centrlfuga, aprovechando la altlsima velocidad de rotation y el diferente peso especlfico de las diversas fases a separar el aceite y el alperujo, donde este ultimo se envla al deposito de alperujo (11). La fuerza centrlfuga hace que el orujo (el avellano o hueso de la aceituna troceado) mezclado con el agua de lavado y a traves de una valvula, sale al exterior. La pasta precisa del anadido de agua a una temperatura especlfica para facilitar la centrifugacion. Del grupo de centrifugacion (2.3) sale el aceite al grupo de separacion (2.4), donde el aceite de oliva, separado de la pasta pasa por dicho grupo separador (2.4) que elimina los "finos" (partlculas de piel y hueso de la oliva) y los restos de agua de vegetation y de lavado que pudieran quedar. Aun quedaran micro partlculas en suspension (<0,05%), de piel, pulpa y avellano, estas micro partlculas, no se detectan en la boca pero refuerzan las sensaciones gustativas y olfativas y desaparecen en la sala de decantation (5) en una atmosfera controlada y modificada y exenta de oxlgeno para evitar oxidaciones y fermentaciones. Una vez limpio y decantado el aceite pasa a bodega (8), aqul se controlan los depositos con un balbuceo de nitrogeno asistido (10) consiguiendo dejar dichos depositos exentos de oxlgeno y evitando fermentaciones y oxidaciones.The present realization deals with an installation for the production of oil of extra virgin olive which is carried out by watertight rooms with controlled and modified atmosphere being able to work in the whole process in the absence of oxygen, where all the rooms are watertight without oxygen and prevent the oxidation of the product from the moment of reception until the moment of its distribution, since the process is carried out in rooms of controlled and modified atmosphere free of oxygen. The process begins in the reception, cleaning and weighing room (1) where once the fruit is entered, the oxidation and / or fermentation process is paralyzed, since the fruit is submerged in a hopper (3) with water that is found in an inert atmosphere. These waters circulate in a closed circuit between the inert atmosphere chamber (4) and the hopper (3). The fundamental means used is water, and is carried out by a mechanism of agitation of water with the fruits and separation devices between them, the olive, cleaned and washed goes to an extraction room (2) where the product it is ground in the ground grinding group (2.1), when the crushed pulp and hazelnut fragments reach the necessary size, pass through an external screen and through a pipe reach the group of beaten milling (2.2) where the paste is formed of olives, then it passes to a centrifugation group (2.3) where the oil is separated from the pulp by centrifugal force, taking advantage of the high speed of rotation and the different specific gravity of the different phases to separate the oil and alperujo, where the latter is sent to the deposit of alperujo (11). The centrifugal force makes the pomace (the hazel or chopped olive bone) mixed with the washing water and through a valve, goes outside. The paste requires the addition of water at a specific temperature to facilitate centrifugation. From the centrifugation group (2.3) the oil comes out to the separation group (2.4), where the olive oil, separated from the paste passes through said separating group (2.4) that eliminates the "fines" (skin and bone particles of the oliva) and the remains of vegetation and washing water that may remain. There are still microparticles in suspension (<0.05%), skin, pulp and hazel, these microparticles are not detected in the mouth but reinforce the gustatory and olfactory sensations and disappear in the decantation room (5) in a controlled and modified atmosphere and free of oxygen to avoid oxidations and fermentations. Once the oil has been cleaned and decanted, it goes into the cellar (8), where the deposits are controlled with an assisted nitrogen babble (10), leaving said deposits free of oxygen and avoiding fermentation and oxidation.

Por lo anterior la instalacion dispone de una sala de recepcion, limpieza y pesaje (1). Una vez vertido el fruto en la tolva (3), se paraliza el proceso de oxidacion y fermentacion mediante las aguas en atmosfera inerte. Esta purification se consigue en la camara de atmosfera inerte (4), mediante un circuito cerrado entre la camara (4) y la tolva (3), pasando despues el fruto a la salas (2) y (5) respectivamente, las cuales son estancas en atmosfera controlada y modificada y con ausencia de oxlgeno y donde un almacen (6) de control de oxlgeno y nitrogeno controla y dosifica el oxlgeno y el nitrogeno a los grupos de molturacion molido (2.1), molturacion batido (2.2), centrifugacion (2.3) y de separation (2.4), ademas el almacen (6) dispone de una red para la distribution del oxlgeno y nitrogeno (7) a dichos grupos de molturacion molido (2.1), molturacion batido (2.2), centrifugacion (2.3) y de separacion (2.4) . Despues de la separacion, el aceite pasa a la sala de decantation (5) y el aceite de oliva virgen se envla a una pluralidad de depositos de decantacion (12), una vez decantado y cuando adquiere la temperatura adecuada en los depositos de decantacion (12) es enviado a los depositos de bodega (8), donde permanece en oscuridad y tranquilidad, a temperatura suave y constante.Therefore, the installation has a reception, cleaning and weighing room (1). Once the fruit has been poured into the hopper (3), the process of oxidation and fermentation is paralyzed by the water in an inert atmosphere. This purification is achieved in the chamber of inert atmosphere (4), by means of a closed circuit between the chamber (4) and the hopper (3), after passing the fruit to rooms (2) and (5) respectively, which are watertight in controlled atmosphere and modified and with absence of oxygen and where a storage (6) of control of oxygen and nitrogen controls and doses oxygen and nitrogen to the groups of ground milling (2.1), milled milling (2.2), centrifugation (2.3) and separation (2.4), in addition the storehouse (6) has a network for the distribution of oxygen and nitrogen (7) to said groups of ground milling (2.1), milled milling (2.2), centrifugation (2.3) and separation (2.4) . After the separation, the oil passes to the decantation room (5) and the virgin olive oil is sent to a plurality of decanting tanks (12), once decanted and when it acquires the adequate temperature in the decantation tanks ( 12) is sent to the cellar deposits (8), where it remains in darkness and tranquility, at a gentle and constant temperature.

La instalacion dispone de un almacen de nitrogeno (9) para el control exclusivo del nitrogeno, incluyendo una red de distribucion de nitrogeno (10) cuando el producto es almacenado en los depositos de bodega (8) de almacenamiento, de tal manera que esta atmosfera inerte evite los cambios por almacenamiento prolongado.The facility has a nitrogen storage (9) for the exclusive control of nitrogen, including a nitrogen distribution network (10) when the product is stored in the warehouse storage (8), so that this atmosphere inert avoid changes due to prolonged storage.

En la instalacion descrita, la sala de extraction (2) y la sala de decantacion (5) disponen de un control modificador de ambiente y atmosfera (13) y un dispensador expulsor (14) que permite mantener la atmosfera dosificada y controlada en dichas salas.In the described installation, the extraction room (2) and the decantation room (5) have an environment and atmosphere modifier control (13) and an ejector dispenser (14) that allows keeping the atmosphere dosed and controlled in those rooms .

El resultado sera, despues de la decantacion, un aceite de oliva virgen de gran calidad.The result will be, after decanting, a high quality virgin olive oil.

Con los meses, estas micro partlculas, se depositaran por si solas y el aceite de oliva virgen adquirira su transparencia. Si queremos acelerar este proceso, tendremos que filtrar el aceite.With the months, these microparticles will be deposited by themselves and the virgin olive oil will acquire its transparency. If we want to accelerate this process, we will have to filter the oil.

La instalacion segun la invention permite obtener un aceite de oliva con un mayor valor organoleptico (sabor, olor, color) y nutricional, ya que al controlar la atmosfera se evitan acciones enzimaticas y qulmicas que alteran las calidad del producto final. The installation according to the invention allows to obtain an olive oil with a higher organoleptic value (taste, smell, color) and nutritional, since when controlling the atmosphere enzymatic and chemical actions that alter the quality of the final product are avoided.

Claims (10)

R E I V I N D I C A C I O N ES CLAIMING IS 1. - Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada que se caracteriza por que comprende: una sala de reception, limpieza y pesaje (1) que incluye una tolva (3) en contacto con una camara de atmosfera inerte (4) mediante un circuito cerrado; una sala de extraction (2) que se encuentra constituida por un grupo de molturacion molido (2.1), un grupo de molturacion batido (2.2), un grupo de centrifugation (2.3) y un grupo de separation (2.4); una sala de decantation (5) que comprende una pluralidad de depositos de decantation (12); y una bodega (8) de almacenamiento.1. - Installation for the production of extra virgin olive oil in rooms with controlled and modified atmosphere that is characterized by comprising: a reception, cleaning and weighing room (1) that includes a hopper (3) in contact with a camera of inert atmosphere (4) by means of a closed circuit; an extraction room (2) which is constituted by a ground grinding group (2.1), a milled grinding group (2.2), a centrifugation group (2.3) and a separation group (2.4); a decantation room (5) comprising a plurality of decantation tanks (12); and a storage cellar (8). 2. - Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la revindication 1 que se caracteriza por que en la sala de extraction (2), el producto es molido en el grupo de molturacion molido (2.1) y pasa por una criba exterior y a traves de una tuberla llega al grupo de molturacion batido (2.2) donde se forma la pasta de aceitunas.2. - Installation for the production of extra virgin olive oil in rooms with a controlled atmosphere and modified according to claim 1, which is characterized in that in the extraction room (2), the product is ground in the milled grinding group (2.1 ) and goes through an external screen and through a pipe reaches the group of beaten milling (2.2) where the olive paste is formed. 3- Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la reivindicacion 1 que se caracteriza por que en el grupo de centrifugation (2.3) se separa el aceite de la pasta mediante centrifugation y el alperujo, se envla al deposito de alperujo (11).3- Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to claim 1 which is characterized in that in the centrifugation group (2.3) the oil is separated from the pasta by centrifugation and the alperujo, send to the deposit of alperujo (11). 4. -. Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la revindication 1 que se caracteriza por que del grupo de centrifugation (2.3) sale el aceite al grupo de separation (2.4) que elimina las partlculas de piel y hueso de la oliva y los restos de agua de vegetation y de lavado.4. -. Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to the revindication 1 which is characterized in that from the group of centrifugation (2.3) the oil comes out to the separation group (2.4) that removes the skin particles and olive bone and the remains of vegetation and washing water. 5. - Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la revindication 1 por que la instalacion dispone de un almacen (6) de control de oxlgeno y nitrogeno donde se controla y dosifica el oxlgeno y el nitrogeno a la los grupos de molturacion molido (2.1), molturacion batido (2.2), centrifugation (2.3) y de separation (2.4).5. - Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to re v indication 1 because the facility has a storage (6) of oxygen and nitrogen control where oxygen is controlled and dosed and the nitrogen to the groups of ground milling (2.1), milled milling (2.2), centrifugation (2.3) and separation (2.4). 6. - Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la revindication 6 que se caracteriza por que el almacen (6) dispone de una red para la distribution del oxlgeno y nitrogeno (7) a dichos grupos de molturacion molido (2.1), molturacion batido (2.2), centrifugation (2.3) y de separation (2.4)6. - Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to the re v indication 6 which is characterized by the storage room (6) has a network for the distribution of oxygen and nitrogen (7) to said groups of ground milling (2.1), milled milling (2.2), centrifugation (2.3) and separation (2.4) 7.- Instalacion para la production de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la reivindicacion 1 por que despues de la separacion, el aceite pasa a la sala de decantation (5) y el aceite de oliva virgen se envla a una pluralidad de depositos de decantacion (12).7.- Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to claim 1 because after the separation, the oil passes to the decantation room (5) and the virgin olive oil is sent to a plurality of decanting tanks (12). 8.- Instalacion para la produccion de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la reivindicacion 1 que se caracteriza porque una vez decantado y cuando adquiere la temperatura adecuada en los depositos de decantacion (12) es enviado a los depositos de bodega (8).8.- Installation for the production of extra virgin olive oil in rooms with controlled atmosphere and modified according to claim 1 which is characterized because once decanted and when it acquires the appropriate temperature in the decantation tanks (12) is sent to the deposits of cellar (8). 9.- Instalacion para la produccion de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la reivindicacion 1 que se caracteriza porque la instalacion dispone de un almacen de nitrogeno (9) incluyendo una red de distribucion de nitrogeno (10) para el control exclusivo del nitrogeno cuando el producto es almacenado en los depositos de bodega (8) de almacenamiento.9.- Installation for the production of extra virgin olive oil in rooms with controlled and modified atmosphere according to claim 1, characterized in that the installation has a nitrogen storage (9) including a nitrogen distribution network (10) for the exclusive control of nitrogen when the product is stored in the warehouse storage (8). 10.- Instalacion para la produccion de aceite de oliva virgen extra en salas con atmosfera controlada y modificada segun la reivindicacion 1 que se caracteriza porque la sala de extraction (2) y la sala de decantacion (5) disponen de un control modificador de ambiente y atmosfera (13) y un dispensador expulsor (14). 10.- Installation for the production of extra virgin olive oil in rooms with controlled and modified atmosphere according to claim 1, characterized in that the extraction room (2) and the decantation room (5) have an environment modifier control and atmosphere (13) and an ejector dispenser (14).
ES201731224A 2017-10-17 2017-10-17 INSTALLATION FOR THE PRODUCTION OF EXTRA VIRGIN OLIVE OIL IN ROOMS WITH CONTROLLED AND MODIFIED ATMOSPHERE (Machine-translation by Google Translate, not legally binding) Withdrawn ES2710075A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2169989A1 (en) * 2000-03-27 2002-07-16 Compania Alimentaria Del Sur D Process to acquire extra virgin olive oil enriched with vitamins.
ES2200690A1 (en) * 2002-06-04 2004-03-01 Compania Alimentaria Del Sur D Production of refined ecological olive oil consists of decolouring, filtration, washing distillation and deacidification

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2169989A1 (en) * 2000-03-27 2002-07-16 Compania Alimentaria Del Sur D Process to acquire extra virgin olive oil enriched with vitamins.
ES2200690A1 (en) * 2002-06-04 2004-03-01 Compania Alimentaria Del Sur D Production of refined ecological olive oil consists of decolouring, filtration, washing distillation and deacidification

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