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1 OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE Crushing Paste Preparation Malaxing Temperature & Malaxing Temperature & Time
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OLIVE OIL PROCESSING COURSE
OLIVE OIL PROCESSING COURSE
CrushingPaste Preparation
Malaxing Temperature &Malaxing Temperature &Time
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Crushing
Crushing
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Crushing
Crushing
Photos Jose Alba – Australia 2005
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Crushing
Photos Jose Alba – Australia 2005
Crushing
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Crushing
Crushing
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CrushingEvolution of processing efficiency - Picual BBE
75.00
80.00
85.00
90.00
95.00Pr
oces
sing
effi
cien
cy
CHANGE OF GRID & HAMMERS
60.00
65.00
70.00
1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59 61 63 65 67 69 71 73 75 77 79 81 83 85 87 89 91
2hr Observation
Crushing
• The most common grid sizes are 4 5 6 and 7 mm• The most common grid sizes are 4, 5, 6 and 7 mm.
• We should try to crush as fine as possible.
• With small (< 3.0 gr), unripe (<4.0 MI), dry fruit (<56.0% moisture) use smaller grid sizes (4 or 5).
• With large, ripe, high moisture fruit use larger grid holes (6 or 7).( )
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CrushingCrushing adjustment with Picual 62.3% moisture and 3.8 M.I.
88.25%3.45 tn/hrGrid Nº 5Talc & enzymes
78.46%2.75 tn/hrGrid Nº 5No talc or enzymes
Extraction efficiency
Processing speed
Set up
88.74%4.15 tn/hrGrid Nº 7Talc & enzymes
75.45%3.75 tn/hrGrid Nº 7No talc or enzymes
CrushingCrushing adjustment with speed of crushing
Variety CrushingPolyphenols
(ppm) Shelf life (days) Fruitiness Bitterness Pungency
BarneaDouble grid 257 608 3.8 2.8 2.6
Single grid 334 664 3.7 3.7 2.9
PicualDouble grid 123 935 4.2 1.7 2.1
Single grid 208 901 4.2 1.9 2.7
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Malaxing
Malaxing
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Malaxing
Malaxing
Photos Jose Alba – Australia 2005
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Malaxing
• Time.
• Temperature.
Malaxing
Total PolyphenolsTotal Polyphenols
400600800
1000
g/kg
60 min
90 min
0200400
18 30 40Paste Temperature (oC)
mg
Marino Uceda – Australia 2005
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Malaxing
OrtodiphenolsOrtodiphenols
200
300
400
500
mg/
kg
60 min
90 min
0
100
200
18 30 40Paste Temperature (oC)
m
Marino Uceda – Australia 2005
Malaxing
Bitterness K225
0 20.30.40.5
K22
5
60 min
90 min
00.10.2
18 30 40Paste Temperature (oC)
K
Marino Uceda – Australia 2005
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Malaxing
C t idCarotenoids
10
15
g/kg
60 min
90 min
0
5
18 30 40Paste Temperature (oC)
mg
Marino Uceda – Australia 2005
Malaxing
Chlorophyl
10
15
20
mg/
kg
60 min
90 min
0
5
18 30 40Paste Temperature (oC)
m
Marino Uceda – Australia 2005
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Malaxing
Oil extraction measured in pomace
4
6
8
10
pom
ace/
dry
mat
ter
60 min
90 min
0
2
4
18 30 40Paste Temperature (oC)
% o
il in
m
Marino Uceda – Australia 2005
Malaxing
Barnea Picual
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Malaxing
Barnea Picual
Malaxing
What temperature?
• As low as possible but not lower than 20ºC.• EC regulation “Cold extraction” < 27ºC.• Between 25ºC and 30ºC.• Start at 28ºC and apply variations controlling the oil in pomace.
How much time?
• As short as possible but not less than 45 min.• Between 45 min and 90 min.• Start at 60 min and apply variations controlling the oil in pomace.
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Coadjuvants
• Talc.
• Enzymes (Not allowed in EC).
• Others.Others.
Coadjuvants
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Talc
Talc
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Talc
Without talc With talc
Talc
Without talc With talc
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Talc
Jose Alba et al.
Talc
EFICACIA DEL TALCO EN ENSAYOS INDUSTRIALES
5 8
6
6,2
6,4
6,6
6,8
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Valoración organoléptica (Panel test)
Puntuación
V. Extra
Jose Alba et al.
5,8
Testigo 6,9 6,3Talco 1% 7 6,5Talco 2% 7 6,5
18° C 35° C
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TalcTalc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I.
86.34%3.90 tn/hr1.0%
81.25%3.45 tn/hr0.5%
74.36%2.95 tn/hr0.0%
Extraction efficiencyProcessing speedTalc rate
89.15%4.15 tn/hr2.0%
88.74%4.15 tn/hr2.5%
88.35%4.15 tn/hr1.5%
TalcTalc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I.
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Talc
No talc 2.0% talc
Extraction rate: 74.4 % Extraction rate: 89.1 %
Processing speed: 3.0 t/h Processing speed: 4.1 t/h
Processing costs: $ 400/h Processing costs: $ 400/h
Kilos of fruit/litre: 5.38 kg/l Kilos of fruit/litre: 5.38 kg/l
Processing costs/l: $ 0.66 Processing costs/l: $ 0.48
Oil l /lit 0 27 l Oil l /lit 0 11 lOil losses/litre: 0.27 l Oil losses/litre: 0.11 l
Oil losses value: $ 1.43/l Oil losses value: $ 0.58/l
Total cost/litre: $ 2.09 Total cost/litre: $ 1.06
Talc cost/litre: $ 0.00 Talc cost/litre: $ 0.09
DIFFERENCE: $ 2.09 DIFFERENCE: $ 1.15
Talc
When should I consider the use talc and how much of it?
• With difficult varieties (Leccino, Picual, Hojiblanca, Manzanillo).
• With high moisture levels (>56.0%).
• With small grids (4 or 5 mm).
• With low extraction efficiencies (< 85.0%).
• Others (Low pumping capacity <60.0% of decanter capacity).
• Start with 1.0% and adjust according to oil content in pomace and pumping capacity.
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EnzymesEnzymes trial in Picual fruit with 56.1% moisture and 2.1 M.I.
88.70%4.00 tn/hr100
88.30%3.85 tn/hr50
88.40%3.85 tn/hr0
Extraction efficiencyProcessing speedEnzymes rate (ml/t)
91.15%4.00 tn/hr300
91.10%4.00 tn/hr400
90.35%4.00 tn/hr200
Enzymes
When should I use enzymes and how much of it?y
• With difficult varieties (Leccino, Picual, Hojiblanca, Manzanillo).
• With green fruit (MI <3.0)
• With large grids (6 or 7 mm).
• With low extraction efficiencies (< 85.0%).With low extraction efficiencies (< 85.0%).
• Others (Low pumping capacity <60.0% of decanter capacity).
• Start with 0.2% and adjust according to oil content in pomace and pumping capacity.
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WaterNo treatment Water 5% Talc 1% Talc + water
8
10
12
14
16
0
2
4
6
Fruit: 45% moistureMarino Uceda – Australia 2005
Coadjuvants
11e
Trial 1 Trial 2
56789
1011
% O
il dr
y in
pom
ace
5
No trea
tmen
t
6% W
ater
1% Ta
lc
0.2% Enzy
mes
Water +
Talc
Water +
Enzymes
Enzym
es +
Talc
Water +
Talc +
Enz.
Fruit moisture in Trial nº 1 : 44%
Fruit moisture in Trial nº 2 : 40% Marino Uceda – Australia 2005
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What is new?
Nitrogen
What is new?
F it Tº t C hi TiFruit Tº at Crushing Time
20ºC 40ºC 60ºC
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What is new?Calcium Carbonate
Espinola, F et al; 2009
What is new?Ultra Sound
With U.S. Without U.S.
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What is new?Ultra Sound
