WO2012011884A1 - Continuous extra-virgin and virgin olive oil production process - Google Patents

Continuous extra-virgin and virgin olive oil production process Download PDF

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Publication number
WO2012011884A1
WO2012011884A1 PCT/TR2011/000174 TR2011000174W WO2012011884A1 WO 2012011884 A1 WO2012011884 A1 WO 2012011884A1 TR 2011000174 W TR2011000174 W TR 2011000174W WO 2012011884 A1 WO2012011884 A1 WO 2012011884A1
Authority
WO
WIPO (PCT)
Prior art keywords
virgin
olive oil
olive
pump
extra
Prior art date
Application number
PCT/TR2011/000174
Other languages
French (fr)
Inventor
Yusuf Bayar
Original Assignee
Yusuf Bayar
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 Yusuf Bayar filed Critical Yusuf Bayar
Priority to EP11770581.4A priority Critical patent/EP2595800A1/en
Publication of WO2012011884A1 publication Critical patent/WO2012011884A1/en

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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
    • 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
    • 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
    • B30B9/127—Feed means
    • 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
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot 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
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting

Definitions

  • This method concerns the continuous virgin and extra-virgin olive oil production process.
  • There are two types of olive oil production one is discontinuous process using classical disc presses, and second production type is the continuous process by centrifuging via decanters.
  • the disks are prepared then hot water is sprayed onto semi-oily pomace that is left inside the bags.
  • the bags are pressed for a second time.
  • the juice that comes out from this second press yields virgin olive oil.
  • the classical system is both a labor- intensive process and demands the use of classical equipment that lacks of required hygiene level. Hence it is less preferred than the continuous decanter type production which is more hygienic and less costly.
  • Olive oil that is produced by using decanters fails to give the same taste and aroma of the product that is produced using the classical method. Yet, it is still more hygienic and less labor-intensive.
  • Olives that are washed and separated from their leaves are pressed in pressurized screw presses without adding any water and vegetative water; just like the classical system. This yields extra-virgin olive oil.
  • Olive paste is treated with hot water then kneaded again and get ready for the second press. Then it is hot-pressed like in the classical method, with the pressurized screw press or decanter to yield virgin olive oil.
  • the screw presses are operated under pressure since olive paste is more fluid than oily seeds. To achieve obtaining virgin olive oil, the press requires a pressure around 80-100 kg/cm 2 at the exit of the screw press.
  • Olives that are washed and de-leaved are loaded to the crushing bunker (1) where they are crushed until they reach to the required size depending on the particular type of olive. Crushed olives are kneaded in the malaxator set (3) for about an hour. Kneading is best done at ambient temperatures however in some special cases the paste might require warming-up; in this case the blender must be a water-jacket type.
  • Olive paste that is kneaded is conveyed, via the conveyor screw (4) to the twin-piston hydraulic pump bunker (5).
  • the twin-piston pump or the concrete pump has to be equipped with conveyor arms (6) inside the bunker and with vibrator motor (7) outside so that the pump does not suck any air in.
  • these two contraptions are either separately or simultaneously operated and the air-free olive paste is conveyed to the pressurized screw press to be cold-pressed.
  • the olive paste is pressed under pressure in the screw press (8).
  • a pressure of 80-100 kg/cm 2 at the screw press exit nuzzle would be sufficient.
  • This pressure is partly generated by the pump and partly by the screw press.
  • the fluidity of the olive paste requires this pressure be attained at the inlet of the screw press. Pressure of the pump increases towards the nuzzle depending on the screw pitch, speed and the load amount, and the juice that oozes from small holes over the equipment body accumulates in the drain (9).
  • Semi- oily pomace is obtained from the outflow nuzzle.
  • the semi-oily olive paste (pomace) from the screw press for cold pressing (8) is conveyed to the hot-water jacket blender set (10) where it is re-kneaded by adding required amounts of hot water. (This type of kneading is not possible in the classical method).
  • the paste is conveyed through the screw conveyor (11) to the twin-piston pump bunker (12) and it is pump-pressed in the screw press for hot pressing (13). Oily juice obtained in this way yields virgin olive oil after the centrifuge.
  • the pomace that is left after the extraction of the virgin oil from the olive paste via cold press is kneaded with the addition of water and it is sent to the decanter(15) by a mono- pump(14) for decomposition.
  • a decanter or a screw press As the quality of the oil product at this stage is not important the manufacturer can choose between a decanter or a screw press.

Landscapes

  • 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)
  • Organic Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

This production method brings together the advantages of the traditional press, the classical method yields two varieties of olive oil: extra-virgin and virgin olive oil. Both varieties have different qualities. However, the classical method is labor-intensive and the continuous decanter systems [that is less labor-intensive and more hygienic but yields only one type of product]. This method allows for the production of the two types of olive oils which are extra-virgin and virgin olive oil with distinct taste and aroma that can be attained via the classical system in a more hygienic and less labor-intensive way using screw presses.

Description

DESCRIPTION
CONTINUOUS EXTRA-VIRGIN AND VIRGIN OLIVE OIL PRODUCTION PROCESS
This method concerns the continuous virgin and extra-virgin olive oil production process. There are two types of olive oil production; one is discontinuous process using classical disc presses, and second production type is the continuous process by centrifuging via decanters.
In order to produce olive oil with the classical system where traditional presses are used, first, the olives are crushed and kneaded in millstone mills. The kneaded paste is then bagged and stashed in stockpiles. The oily juice that comes out of the first press is settled in settlement tanks or troughs, so that it separates from vegetative water and accumulates on the surface. Oil that accumulates on the surface is scraped and collected as extra virgin olive oil.
For the second press, the disks are prepared then hot water is sprayed onto semi-oily pomace that is left inside the bags. The bags are pressed for a second time. The juice that comes out from this second press yields virgin olive oil. The classical system is both a labor- intensive process and demands the use of classical equipment that lacks of required hygiene level. Hence it is less preferred than the continuous decanter type production which is more hygienic and less costly.
Production using decanters yields only a single type of olive oil, moreover producers need to add water or vegetative water to the olive paste to make it softer and more fluid for smoother decanter operation.
Olive oil that is produced by using decanters fails to give the same taste and aroma of the product that is produced using the classical method. Yet, it is still more hygienic and less labor-intensive.
In recent years, producers are inclined to leave more oil in the pomace in order to increase the quality of the oil. However, this approach causes economic losses.
This method brings together the advantages of the classical disk press and the continuous decanter systems.
Olives that are washed and separated from their leaves are pressed in pressurized screw presses without adding any water and vegetative water; just like the classical system. This yields extra-virgin olive oil. Olive paste is treated with hot water then kneaded again and get ready for the second press. Then it is hot-pressed like in the classical method, with the pressurized screw press or decanter to yield virgin olive oil.
The screw presses are operated under pressure since olive paste is more fluid than oily seeds. To achieve obtaining virgin olive oil, the press requires a pressure around 80-100 kg/cm2 at the exit of the screw press.
Process control is ensured by adjusting both the screw press exit nuzzles, and the twin- piston pump pressure, A detailed description of this method is as follows:
Process is run by the operation of the combined machinery shown in Drawing 1. Machines that are numbered in the drawings are as follows:
Drawing 1: Continuous virgin and extra-virgin olive oil process:
1- Crushing bunker
2- Crusher
3- Malaxator set
4- Screw conveyor
5- Twin-piston hydraulic pump
6- Blender and conveyor arms
7- Vibration motor
8- Screw press for cold press
9- Juice outflow pipe
10- Hot water blender
11- Screw conveyor
12- Twin-piston hydraulic pump
13- Screw press for hot press
14- Mono-pump
15- Decanter
Olives that are washed and de-leaved are loaded to the crushing bunker (1) where they are crushed until they reach to the required size depending on the particular type of olive. Crushed olives are kneaded in the malaxator set (3) for about an hour. Kneading is best done at ambient temperatures however in some special cases the paste might require warming-up; in this case the blender must be a water-jacket type. Olive paste that is kneaded is conveyed, via the conveyor screw (4) to the twin-piston hydraulic pump bunker (5). The twin-piston pump or the concrete pump, as it is widely known, has to be equipped with conveyor arms (6) inside the bunker and with vibrator motor (7) outside so that the pump does not suck any air in. Depending on the fluidity of the olive paste, these two contraptions are either separately or simultaneously operated and the air-free olive paste is conveyed to the pressurized screw press to be cold-pressed. The olive paste is pressed under pressure in the screw press (8). A pressure of 80-100 kg/cm2 at the screw press exit nuzzle would be sufficient. This pressure is partly generated by the pump and partly by the screw press. The fluidity of the olive paste requires this pressure be attained at the inlet of the screw press. Pressure of the pump increases towards the nuzzle depending on the screw pitch, speed and the load amount, and the juice that oozes from small holes over the equipment body accumulates in the drain (9). Semi- oily pomace is obtained from the outflow nuzzle. Setting the pump pressure and the cross- section of the outflow nuzzle controls the process. Pre-filtering separates olive particles from the juice. Then, the oily vegetative water is separated either in settlement tanks or in the centrifuge. Product obtained is extra-virgin olive oil.
Production of extra-virgin olive oil requires that oil is separated from the olive paste in two steps. Traces of virgin oil (that is obtained during the second press) in the extra-virgin content deteriorate the quality of the product (as in the process with decanters). As this method allows pre-setting the amount of oil from the first and the second presses through the adjustment of pressure and nuzzles, the level of desired product quality is easily achieved.
Following the outflow of the semi-oily olive paste (pomace) from the screw press for cold pressing (8) it is conveyed to the hot-water jacket blender set (10) where it is re-kneaded by adding required amounts of hot water. (This type of kneading is not possible in the classical method). The paste is conveyed through the screw conveyor (11) to the twin-piston pump bunker (12) and it is pump-pressed in the screw press for hot pressing (13). Oily juice obtained in this way yields virgin olive oil after the centrifuge.
The pomace that is left after the extraction of the virgin oil from the olive paste via cold press is kneaded with the addition of water and it is sent to the decanter(15) by a mono- pump(14) for decomposition. As the quality of the oil product at this stage is not important the manufacturer can choose between a decanter or a screw press.

Claims

REQUIREMENTS
The invention is a continuous olive oil production which make, use of a crusher (2)to crush the olives , a malaxator set (3)to knead the olive paste, a twin-piston hydraulic pump(5) to pump the olive paste to the screw press, blending and conveyor arms(6) and vibration motor(7) to prevent the pump from sucking the air in, the screw press for cold pressing (8)that runs under pump pressure, a malaxator set (10)that can knead the semi-oily pomace with the desired amount of hot water, a twin piston hydraulic pump (12), and a screw press(13) that operates under the pressure of the latter in order to produces two different types and qualities of olive oil products: extra-virgin and virgin olive.
PCT/TR2011/000174 2010-07-23 2011-07-22 Continuous extra-virgin and virgin olive oil production process WO2012011884A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP11770581.4A EP2595800A1 (en) 2010-07-23 2011-07-22 Continuous extra-virgin and virgin olive oil production process

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2010/06068A TR201006068A2 (en) 2010-07-23 2010-07-23 Continuous natural extra virgin and natural edible olive oil production.
TR2010/06068 2010-07-23

Publications (1)

Publication Number Publication Date
WO2012011884A1 true WO2012011884A1 (en) 2012-01-26

Family

ID=44802370

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2011/000174 WO2012011884A1 (en) 2010-07-23 2011-07-22 Continuous extra-virgin and virgin olive oil production process

Country Status (3)

Country Link
EP (1) EP2595800A1 (en)
TR (1) TR201006068A2 (en)
WO (1) WO2012011884A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3437491A1 (en) * 2017-08-04 2019-02-06 Cerasani, Ennio Cylinders based olive oil extractor and endless screw based olive oil mill
WO2020256667A1 (en) * 2019-06-17 2020-12-24 Akidil Mehmet Emin Mobile portable olive oil machine and process

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1010159A (en) * 1948-08-25 1952-06-09 Continuous action press for extracting olive oil
DE102006024017A1 (en) * 2006-05-23 2007-11-29 Karl Schedlbauer Extraction of vegetable oil from plant seed or- parts, comprises transporting the plant parts or -seeds through a piston or a mechanical arrangement into an entrance area of a screw, and pulverizing and condensing the plant parts or -seeds

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US890079A (en) * 1907-08-16 1908-06-09 Peter E Maggini Machine for making olive-oil.
ES2087825B1 (en) * 1994-11-04 1997-01-16 Cia Mercantil Pieralisi S A CONTINUOUS SYSTEM FOR OBTAINING OLIVE OIL WITH DOUBLE CENTRIFUGATION OF THE FINE PULP.
ES2217926B1 (en) * 2002-05-28 2006-02-16 Josep Sallent Soler CONTINUOUS PROCESS FOR OBTAINING OLIVE OIL WITH VACUUM EXTRACTION OR NEGATIVE PRESSURE.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1010159A (en) * 1948-08-25 1952-06-09 Continuous action press for extracting olive oil
DE102006024017A1 (en) * 2006-05-23 2007-11-29 Karl Schedlbauer Extraction of vegetable oil from plant seed or- parts, comprises transporting the plant parts or -seeds through a piston or a mechanical arrangement into an entrance area of a screw, and pulverizing and condensing the plant parts or -seeds

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DR LEWKOWITSCH M A J, vol. II, 1922, CHEMICAL TECHNOLOGY AND ANALYSIS OF OILS, FATS AND WAXES, MACMILLAN & CO LTD, PAGE(S) 1 - 20, pages: 1 - 20, XP002665906 *
LUZ-STELLA ARTAJO ET AL: "Partition of phenolic compounds during the virgin olive oil industrial extraction process", EUROPEAN FOOD RESEARCH AND TECHNOLOGY ; ZEITSCHRIFT FÜR LEBENSMITTELUNTERSUCHUNG UND -FORSCHUNG A, SPRINGER, BERLIN, DE, vol. 225, no. 5-6, 15 September 2006 (2006-09-15), pages 617 - 625, XP019537686, ISSN: 1438-2385 *
SCHORMÜLLER J, vol. IV, 1969, HANDBUCH DER LEBENSMITTELCHEMIE, SPRINGLER VERLAG, BERLIN HEIDELBERG NEW YORK, PAGE(S) 17, XP002665905 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3437491A1 (en) * 2017-08-04 2019-02-06 Cerasani, Ennio Cylinders based olive oil extractor and endless screw based olive oil mill
WO2020256667A1 (en) * 2019-06-17 2020-12-24 Akidil Mehmet Emin Mobile portable olive oil machine and process

Also Published As

Publication number Publication date
EP2595800A1 (en) 2013-05-29
TR201006068A2 (en) 2011-01-21

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