Olive paste centrifugation without addition of dilution water
1994
Di Giovacchino, L. | Costantini, N. | Di Febo, M. (Istituto Sperimentale per l'Elaiotecnica, Pescara (Italy))
The recent introduction in the olive oil extraction process of innovative centrifugal decanters makes possible to separate the oil from the olive paste without the addition of warm water, thereby reducing the quantity of the vegetable water by-product. Tests were made in two consecutive harvests to measure the impact of the new technology on olive oil extraction yields and on oil quality. A comparison between the new 2-phase and the conventional 3-phase decanter has shown that yields are the same. Moreover, the 2-phase decanter produced about 9 liters of water per 100 kg of olives, and husk containing an average level of 58.0% of water and 3.16% of oil. Finally, oils extracted with the two types of decanter have shown significant differences only with respect to the natural antioxidant content and the value of induction time, which are higher in oil extracted with the new 2-phase decanter. Therefore, the new centrifuge produces the following advantages: a reduction in water consumption, thermic energy, and vegetable water disposal cost; an increase in the stability of the oil; the only drawback being an higher moisture content in the husk
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