Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives

Abstract

In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance and improve the characteristics of high-quality EVOOs (Extra Virgin Olive Oils), milling technologies have implemented olive pitting in the preparation of olive pastes to be processed for olive oil extraction. Commonly used pitting machines employ the percussion and centrifugal projection of drupes, which often involve the heating of pastes, breaking of kernels, and emulsion of oils. Aiming to improve olive oil pitting processes, the CREA Research Centre for Engineering and Agri-food Processing in Treviglio, Italy, has conceived an alternative method, which is based on the low-speed constriction and mutual abrasion of drupes inside a rotative working chamber. This paper describes the process that led to the hypothesis of an innovative pitting method and to the validation of the hypothesis through the development of a lab-scale pitter prototype. The development steps and the assessment of the results of the prototype trials are reported.

Experimental Study and Mathematical Modeling under Various Hot-Air Drying Conditions of Thin Layer Olive Pomaces

“…The main composition of whole olives is 39.54% dry matter and 60.46% water content, whereas, it has 85.17% pulp, 14.83% pits. The oil content is 14.36% in fresh matter [34]. In modern mills, a special machine is used to de-stone a given percentage of olives before they pass through the crusher.…”