Olive oil production line

Olive oil is directly cold-pressed from fresh olive fruits without heating or chemical treatment, retaining natural nutrients. Therefore, olive oil is considered to be the most suitable oil for human nutrition among the oils discovered so far.

Olive oil is oil extracted from the fresh fruits of olives using appropriate mechanical methods. Generally, the oil is obtained by cold pressing. High-quality virgin olive oil is the best olive oil, and its processing is carried out at low temperature (<25℃).Basic process: collected fresh fruits → transportation and storage → removal of branches and leaves, cleaning → grinding → fusion → centrifugal decantation → centrifugal separation → storage → bottling

Process description:

1. Transportation and storage

The collected fresh fruits should be put into small baskets, then stacked in baskets, transported to the processing plant, and laid flat in a ventilated storage room to avoid over-pressure, overheating and bruises on the fresh fruits, otherwise they are prone to oxidation and fermentation. However, in actual transportation, the fruits are stacked in large hemp bags, so the stacking time does not exceed 1 to 2 days.

2. Remove branches and leaves.

Belt conveying and winnowing are used, and the branches and leaves are separated from the fruits by the fan. It is required that there are no leaves in the fruit, because the leaves contain more chlorophyll. During the crushing and fusion process, due to the high temperature, the chlorophyll is easily oxidized and affects the oil quality, so the power of the fan is larger.

3. Clean.

The purpose is to remove dust and a small amount of leaves. Cleaning requires a certain amount of water and will produce waste water. In order to reduce the amount of waste water, circulating water is used for cleaning. The controlled amount is 2 tons of water to clean 5 tons of fruit.

4 grated

When hammer crusher is used for crushing, the mesh size and hammering speed are key. The optimal mesh diameter is 6mm and the optimal hammering speed is 2 500 to 3 000 r/min. The acidity of the oil and the peroxide UV value, total phenols and sterols, etc. have better results.

5. Integration.

The broken pulp is transferred to the fusion tank and mixed uniformly through the movement of the screw rod. On the one hand, it is beneficial to heat dissipation; on the other hand, it is beneficial to the formation of oil droplets and avoids emulsification. Controlling the temperature and mixing time is the key. The optimal time is 30 minutes, the temperature is less than 40°C, and the cooling method of interlayer water is used. 

6 Centrifugal Decantation

At present, most of them use three-phase centrifugation, and a few use two-phase centrifugation. Three-phase centrifugation requires adding 40% to 50% water, of which the pomace accounts for about 45%, the residual oil rate is 4% to 6%, and the oil yield is about 25%. Two-phase centrifugation does not need to add water, and the pomace accounts for about 45%. It is about 75%, its water content is 60% to 65%, and its oil yield is about 25%. The centrifuge speed is 3 000r/min.

7. Storage

The centrifuged oil is stored in large stainless steel storage tanks to avoid light and heat. If necessary, it can be filled with nitrogen for protection.

8. Bottling

The oil in the storage tank regularly releases a small amount of water and oil residue. If it is still not clear, it can be mixed with diatomaceous earth and filtered through the plate and frame, and then divided into small bottles.