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

Öz

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.

Anahtar Kelimeler

• Olive oil quality,olive oil extraction system,specific energy consumption

Kaynakça

1. Altieri G., G.C. Di Renzo and F. Genovese, 2010. Preliminary Results about the Energy Saving Applied to the Decanter Centrifuge Used in Olive Oil Extraction, International Conference “Work Safety and Risk Prevention in Agrofood and Forest Systems”, 16-18 September 2010, Ragusa Ibla Campus- Italy.
2. ASABE, 2006. Method of Determining and Expressing Fineness of Feed Materials by Sieving. ANSI/ASAE S319.3 FEB03.
3. Bal E. and S. Çelik, 2008. Effects of postharvest UV-C treatments on quality and cold storage of cv. giant plum, journal of Agricultural Science, Ankara University. 14(2): 101-107.
4. Catalano P., F. Pipitone, A.R. Calafatello and A. Leone, 2003. Productive efficiency of decanters with short and variable dynamic pressure cones. 86: 459–464.
5. Cini E., L. Recchia, M. Daou and P. Boncinelli, 2008. Human health benefits and energy saving in olive oil mills, International Conference “Innovation Technology to Empower Safety, Health and Welfare in Agriculture and Agro-food Systems”, 15-17 September 2008, Ragusa – Italy.
6. Da Costa Bortoni E., 2009. Are my motors oversized?, Energy Conversion and Management 50: 2282–2287. El- Soaly I.S., 2008. Some physical and mechanical properties of olive fruits in (Ryayna-Khrian-Libyan Arab). 25(3): 899-909.
7. European Commission Regulation (EEC) No. 1019/2002 of 13 June 2002 on marketing standards for olive oil.
8. FAIR CT96–1420, 2000. Annex 2 Final report, Improlive, Improvements of Treatments and Validation of the Liquid-Solid Waste from the Two-Phase Olive Oil Extraction. www.nf-2000.org/publications/q30011.pdf (accessed: November 2011).

9. FAO, 2013. Food and Agricultural Organization of United Nations,http://faostat3.fao.org/home/index.html#DOWN LOAD (accessed: August, 2013).
10. Giannoutsou E.P., C. Meintanis, and A.D. Karagouni, 2004. Identification of yeast strains isolated from a two-phase decanter system olive oil waste and investigation of their ability for its fermentation, 93(3): 301–306.
11. Hurst J., 2007. Raising the standard for electric motor efficiency,http://www.isa.org/InTechTemplate.cfm?Secti on=Features3&template=/TaggedPage/DetailDisplay.cfm &ContentID=60748 (accessed: August, 2013).
12. IOC, 1984. Document no 6. International Olive Council, Madrid.
13. Kutlu K.E. and F. Şen, 2011. The effect of different harvest time on fruit and olive oil quality of olive (Olea europea L.) cv. Gemlik, journal of Agricultural Science, Ege University. 48(2): 85-92.
14. Mohsenin N., 1986. Physical Properties of Plant and Animal Materials. 2nd Edition .Gordon and Breach Science Publishers.
15. Nergiz C. and P.G. Ergönül, 2008. Farklı zeytin çeşitlerinde olgunlaşma periyoduna bağlı olarak kimyasal kompozisyonunda meydana gelen değişmeler, 10th National Food Congress, 21-23 May 2008, Erzurum, Turkey.
16. Saidur R., 2010. A review on electrical motors energy use and energy savings, Renewable and Sustainable Energy Reviews, 14: 877–898.
17. Tomati U. and E. Galli, 1992. The fertilizing value of wastewater from the olive processing industry. Dev Agric. Manage.for Ecol., 25: 117-126.
18. TS 1632 EN ISO 665, 2001. Turkish standard: Oil seeds- Determination of moisture and volatile matter content. TS 341, 2004. Turkish standard: edible olive oil.
19. TS 342, 2003. Turkish standard: methods of analysis for edible olive oils.
20. TS EN ISO 659, 2010. Turkish standard: Oilseeds- Determination of oil content (Reference method).
21. Valente M., A. Prades and D. Laux, 2013. Potential use of physical measurements including ultrasound for a better mango fruit quality characterization. 116(1): 57–64.