Olive oil processing often uses mechanical and physical methods to separate the solid components (skin, flesh, nucleus) and liquid components (oil, water) in fresh fruit, and then separate the oil and water to obtain almost natural cold vegetable oil in the world.
The oil extraction efficiency of olive oil, the oil content of the fruit, and the rupture of fresh fruit oil cells are related to the aggregation status of the oil after outflow and the juice yield of the pulp during pressing. Crushing is a key process for breaking the oil containing cells in the fruit flesh, but the particles produced by the crushing method cannot be too fine, and a certain particle size of fruit kernel residue must be preserved to facilitate the process of juice extraction. The main function of fusion stirring is to accelerate the aggregation and outflow of oil droplets.
Specific operation of olive oil production process:
(1) Fruit removal and sorting require the removal of impurities such as branches, leaves, or stones mixed in the fruit: good and bad fruits are classified, and the good fruits are processed first, while bad and fallen fruits are left in the stage for oil extraction.
(2) After cleaning and preheating the fruit, put the olive fruit in the cleaning tank and wash it with clean water; To remove soil, pesticides, and various impurities from the fruit. Pick out the diseased and rotten fruits and squeeze them separately.
(3) Grind the cleaned fruits once with a grinder, and the resulting pulp should be obtained after crushing. After stirring for 50 minutes, the fruit pulp should be melted in a sandwich pot with hot water at a temperature of 30-35 ° C, and the heating temperature of the fruit pulp should be maintained within the range of 20-25 ° C. Large scale refining equipment olive oil refining equipment group
(4) Fusion should use a sandwich pot with a stirrer, and the optimal speed for the stirrer during operation is 20r/min. After stirring for 50 minutes, the fruit pulp should be melted in a sandwich pot with hot water at a temperature of 30-35 ° C, and the heating temperature of the fruit pulp should be maintained within the range of 20-25 ° C.
(5) When laying and pressing cakes, iron hoops, brown skin, and manual cake loading methods are used for the 180 type hydraulic press. The outer diameter of the iron hoop is 370mm, the inner diameter is 350mm, and the thickness is 12mm. Three iron hoops are used to pack the cake, with an average thickness of 220mm and a final pressing thickness of 75mm. 150KG fruit pack with 10 cakes, wrapped in brown skin.
When pushing the cake spreading cart to the oil press mountain for pressing, the large piston should be used first to quickly increase the pressure of the oil cylinder. When the pressure gauge shows that the pressure has reached the preset value, the small piston should be converted for pressing.
(6) The mixed oil extracted by coarse filtration contains moisture and residue, which must be separated in a timely manner. The simple method is the static separation method; Or pump it into a plate type oil filter for fine filtration; Or first filter out the larger particles in the juice using a 40 mesh sieve, and then filter out the smaller particles in the juice using a 100 mesh sieve.
(7) Decanting: Place the roughly filtered juice into a decanting bucket for oil-water settling and separation. Maintain the decanting temperature at around 16-20 ° C and decant for about 5-6 hours. After oil-water separation, the upper layer of oil can be released from the oil drain to obtain oil with low water content, accounting for about 85% to 90% of the total oil volume.
(8) A small amount of oil and a large amount of plant water remaining in the centrifuge bucket can be separated using a high-speed centrifuge to obtain the remaining plant oil. Without 100KG of fresh olive oil, you can get 20-30KG of olive oil, 35-40KG of olive oil residue, and 35-45KG of plant water.
(9) Vacuum filtration combines the decanted oil and the centrifuged oil for vacuum filtration. During operation, the vacuum degree should be maintained at around 0.098MPa, and the ambient temperature should be maintained between 16-20 ° C.
(10) Store the vacuum filtered oil in the storage bucket of the storage room. The storage room should be ventilated, dark, dry, and odorless, and the storage temperature should not exceed 15 ° C. During storage, it is necessary to regularly discharge sediment and take samples for quality inspection. In principle, the filtered oil is immediately sealed and stored in oil drums. After one month, remove the oil residue from the bucket, store it in the warehouse, and divide the oil and oil residue separately. The oil residue of fresh olives after oil extraction generally contains residual oil of 4% to 6%, and can reach up to 12%. The residual oil in the oil residue can be extracted using chemical solvents such as industrial hexane.