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

Year 2014, Volume: 10 Issue: 3, 177 - 182, 01.06.2014

Yousef Saeıdı Lıghvan , R. Cengiz Akdenız

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 (SEC) values were 68.33×10-3 and 8.857×10-

3 kWh/kg in terms of gross (EECg) and net (EECn) electric energy consumption, respectively. Also,

the ratio of EECn to EECg which was 11.14 % defined as the percentage of productive energy (PE).

The motors belonging to olive conveyor in defoliation-washing system (DWS) and decanter and

pomace discharge pump in olive oil extraction system (OOES) were inefficient according to power

utilization (%) values. Accumulation of product on the internal surface of the malaxer caused to

maximum non-repeatable product loss (NRPL) of 3.07 %. However, in terms of repeatable product

loss (RPL) 0.38 % of the olives and 2.74 % of the oil was wasted through the process. In addition,

olive mill waste water (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

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