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To separate the olive oil of the other components of the olive, the operations to be performed are:
1 GRINDING . :
The grinding is performed to break the cell membranes and to release olive oil droplets . In the Bronze Age, this appeared to stone rollers handled manually. For the first time the wheel perpendicular known in Greece in the fourth century BC
In the second century BCE Cato describes the trapetum composed of two semi-cylindrical pieces placed vertically and connected by a vertical shaft that were driven by hand and broke the olives against the vertical walls . The three phases of oil extraction is performed in the mill .
For grinding mills are the most common : the stone mill , which can be tapered rollers or cylindrical rollers and metal mills , hammer being or fluted rolls .
. 2 SHAKE :
The milkshake that brings in a continuous oil phase dropletsdispersed oil in the pasta is done in termobatidoras vertical or horizontal axis.
3. EXTRACTION :
The extraction, industrial scale , can be done by three ways:
a) selective filtration , and used by the Marquis of Acapulco in the early twentieth century and is based on the different surface tensions of oil and water.
b) pressure, traditional method of pressing the dough placed in baskets , evolving to use hydraulic presses .
c) centrifuging , which is performed in a horizontal centrifuge which is a different placement for the pomace , vegetable water and oil.
4 SEPARATION OF OIL AND OMW . :
Based on their different densities , either by decanting or by centrifugation .
The olive technique aims to ensure that such separation is performed maintaining the composition and organoleptic characteristics such as found in the fruit .
In Google Translate
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Museo del Aceite Molienda y Extracci贸n
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To separate the olive oil of the other components of the olive, the operations to be performed are:
1 GRINDING . :
The grinding is performed to break the cell membranes and to release olive oil droplets . In the Bronze Age, this appeared to stone rollers handled manually. For the first time the wheel perpendicular known in Greece in the fourth century BC
In the second century BCE Cato describes the trapetum composed of two semi-cylindrical pieces placed vertically and connected by a vertical shaft that were driven by hand and broke the olives against the vertical walls . The three phases of oil extraction is performed in the mill .
For grinding mills are the most common : the stone mill , which can be tapered rollers or cylindrical rollers and metal mills , hammer being or fluted rolls .
. 2 SHAKE :
The milkshake that brings in a continuous oil phase dropletsdispersed oil in the pasta is done in termobatidoras vertical or horizontal axis.
3. EXTRACTION :
The extraction, industrial scale , can be done by three ways:
a) selective filtration , and used by the Marquis of Acapulco in the early twentieth century and is based on the different surface tensions of oil and water.
b) pressure, traditional method of pressing the dough placed in baskets , evolving to use hydraulic presses .
c) centrifuging , which is performed in a horizontal centrifuge which is a different placement for the pomace , vegetable water and oil.
4 SEPARATION OF OIL AND OMW . :
Based on their different densities , either by decanting or by centrifugation .
The olive technique aims to ensure that such separation is performed maintaining the composition and organoleptic characteristics such as found in the fruit .
In Google Translate
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