Determination of Technical and Functional Properties of The Homemade Olive Oil Extraction Plant

Authors : Yousef SAEIDI LIGHVAN, R. Cengiz AKDENIZ

Pages : 177-182

View : 19 | Download : 11

Publication Date : 2014-06-01

Article Type : Research Paper

Abstract :This study has been conducted for the purpose of evaluating technical qualities of homemade olive oil production line. Memecik type of olive is used as the main material in this study. Energetic parameters of units and the factors affecting the performance of the plant were investigated. The specific energy consumption insert ignore into journalissuearticles values(SEC); values were 68.33×10-3 and 8.857×10- 3 kWh/kg in terms of gross insert ignore into journalissuearticles values(EECg); and net insert ignore into journalissuearticles values(EECn); electric energy consumption, respectively. Also, the ratio of EECn to EECg which was 11.14 % defined as the percentage of productive energy insert ignore into journalissuearticles values(PE);. The motors belonging to olive conveyor in defoliation-washing system insert ignore into journalissuearticles values(DWS); and decanter and pomace discharge pump in olive oil extraction system insert ignore into journalissuearticles values(OOES); were inefficient according to power utilization insert ignore into journalissuearticles values(%); values. Accumulation of product on the internal surface of the malaxer caused to maximum non-repeatable product loss insert ignore into journalissuearticles values(NRPL); of 3.07 %. However, in terms of repeatable product loss insert ignore into journalissuearticles values(RPL); 0.38 % of the olives and 2.74 % of the oil was wasted through the process. In addition, olive mill waste water insert ignore into journalissuearticles values(OMWW);, olive oil extraction efficiency and average particle size of crushed olive stones were stated as 1.51 m3, 89.57 % and 3.249 mm respectively. Process temperature, which was 27oC max., degree of free acid, the number of peroxide and UV absorption amount place the produced olive oil into the category of ‘Virgin Olive Oil’ or ‘First Cold Pressed Olive Oil’ according to both national and international standards.
Keywords : Olive oil quality, olive oil extraction system, specific energy consumption