OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE

Transcription

1 OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE Receival Area Fruit Classification Washing Storage 1

2 Fruit receival Fruit receival 2

3 Fruit receival Fruit receival 3

4 Fruit receival Fruit Transport Oil acidity according to the fruit handling method Oil acidity kg bins 2 tonne bins 8 tonne truck 20 tonne truck Kind of transport 4

5 Fruit Temperature Depth (cm) Temperature (ºC) Fruit Temperature Optimal < 5º above air Tº Good 5-10º above air Tº Increasing risk 10-15º above air Tº Quality affected 15-20º above air Tº Not acceptable >20º above air Tº 5

6 Materials Other than Olives (MOO) Materials Other than Olives (MOO) Optimal: < 5.0% (0-1) Good: % (2-3) Dangerous: % (4-5) Not acceptable: > 25.0% Feedback to grove manager about harvesters. Avoid astringent leaf flavours in the oil (More than 1% MOO). Avoid problems with washing equipment. 6

7 Fruit receival Fruit receival 7

8 Others (Soft Nose) Sphaeropsis dalmatica. Gloeosporium olivarum. Alternaria sp. Fusarium sp. Cladosporium sp. Penicillium sp. Others (Soft Nose) Evolution of the acidity in the oil of affected fruit Acidity (%) Days from the first symptoms 8

9 Others (Frost) Others (Frost) Evolution of the acidity in the oil of frost affected fruit Acidity (%) Days from the frost 9

10 Fruit and moisture levels Flesh composition Oil 25% Water 58% Sugars 6% Others 1% Pectines 1% Phenols 2% Polysaccharides 4% Proteins 3% Oil and moisture content NEAR INFRA RED 10

11 Fruit and moisture levels Fruit moisture vs. extraction efficiency - Plant A % it moisture & extraction efficiency (%) Fru 90.00% 80.00% 70.00% 60.00% 50.00% 40.00% Samples Moist Efficiency Linear (Efficiency) Linear (Moist) Fruit weight Annual variation in yield, fruit size and oil content l content (%) and Yield (Tn/ha) Oi Years Yield (Ton/ha) Oil content (%) Fruit w eight (gr.) Fruit w eight (gr.) 11

12 Maturity Index Maturity Index If A, B, C, D, E, F, G and H are the numbers of fruits in the categories 0, 1, 2, 3, 4, 5, 6 and 7, respectively, the maturity index is calculated with the following formula: M.I.= Ax0 + Bx1 + Cx2 + Dx3 + Ex4 + Fx5 + Gx6 + Hx

13 Washing Washing 13

14 Washing Washing or not? % Moisture PICUAL Tree No Washed Tree Washed LECHIN % Moisture Tree No Washed Tree Washed Marino Uceda Australia

15 Washing or not? PICUAL LECHIN E xtractability E xtractability Tree No Washed Tree Washed Tree No Washed Tree Washed Marino Uceda Australia 2005 Washing or not? PICUAL (Total polyphenols in ppm) Tree No Washed Tree Washed Marino Uceda Australia

16 Washing or not? No Changes Oil/Dry Matter Peroxides Value K 270 K 232 Changes Fruit Moisture Oil losses in pomace Extractability Total Polyphenols Shelf Life Fruitiness Marino Uceda Australia 2005 When should I change the water? 16

17 When should I change the water? < 0.10% Oil < 0.50% Solids Usually every 5-10 x capacity of washer e.g. 7 tonne/hr washer Replace water every tonnes Fruit Storage 17

18 Fruit Storage Fruit Storage 18

19 Receival area assistant Before the season: Suggest improvements in the receival area. General cleaning and maintenance of the receival equipment. During the season: General cleaning and maintenance of the equipment. Inspection of the fruit and directing lines or washing needs. Fruit sampling. Changing washing water. Evaluating oil losses in washing water. Evaluating MOO after washing. Rotating fruit in clean fruit hoppers. OLIVE OIL PROCESSING COURSE Crushing Paste Preparation Malaxing Temperature & Time 19

20 Crushing Crushing 20

21 Crushing Crushing Photos Jose Alba Australia

22 Crushing Photos Jose Alba Australia 2005 Crushing 22

23 Crushing Crushing The most common grid sizes are 4, 5, 6 and 7 mm. We should try to crush as fine as possible. With small (< 3.0 gr), unripe (<4.0 MI), dry fruit (<56.0% moisture) use smaller grid sizes (4 or 5). With large, ripe, high moisture fruit use larger grid holes (6 or 7). 23

24 Malaxing Malaxing 24

25 Malaxing Malaxing Photos Jose Alba Australia

26 Malaxing Time. Temperature. mg g/kg Marino Uceda Australia 2005 Malaxing Total Polyphenols 60 min 90 min Paste Temperature (oc) 26

27 Malaxing K Bitterness K min 90 min Paste Temperature (oc) Marino Uceda Australia Malaxing Chlorophyl 60 min 90 min 15 mg/kg Marino Uceda Australia 2005 Paste Temperature (oc) 27

28 % oil in pomace/dry matter Malaxing Oil extraction measured in pomace 60 min min Paste Temperature (oc) Marino Uceda Australia 2005 Malaxing What temperature? As low as possible but not lower than 20ºC. EC regulation Cold extraction < 27ºC. Between 25ºC and 30ºC. Start at 28ºC and apply variations controlling the oil in pomace. How much time? As short as possible but not less than 45 min. Between 45 min and 90 min. Start at 60 min and apply variations controlling the oil in pomace. 28

29 Coadjuvants Talc. Enzymes (Not allowed in EC). Others. Coadjuvants 29

30 Talc Talc Without talc With talc 30

31 Talc Without talc With talc Talc Jose Alba et al. 31

32 Talc EFICACIA DEL TALCO EN ENSAYOS INDUSTRIALES Valoración organoléptica (Panel test) Puntuación 7 6,8 V. Extra 6,6 6,4 6, ,8 18 C 35 C Testigo 6,9 6,3 Talco 1% 7 6,5 Talco 2% 7 6,5 Jose Alba et al. Talc Talc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I. Talc rate 0.0% 0.5% 1.0% 1.5% 2.0% 2.5% Processing speed 2.95 tn/hr 3.45 tn/hr 3.90 tn/hr 4.15 tn/hr 4.15 tn/hr 4.15 tn/hr Extraction efficiency 74.36% 81.25% 86.34% 88.35% 89.15% 88.74% 32

33 Talc Talc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I. Talc No talc 2.0% talc Extraction rate: 74.4 % Extraction rate: 89.1 % Processing speed: 3.0 t/h Processing speed: 4.1 t/h Processing costs: $ 400/h Processing costs: $ 400/h Kilos of fruit/litre: 5.38 kg/l Kilos of fruit/litre: 5.38 kg/l Processing costs/l: $ 0.66 Processing costs/l: $ 0.48 Oil losses/litre: 0.27 l Oil losses/litre: 0.11 l Oil losses value: $ 1.43/l Oil losses value: $ 0.58/l Total cost/litre: $ 2.09 Total cost/litre: $ 1.06 Talc cost/litre: $ 0.00 Talc cost/litre: $ 0.09 DIFFERENCE: $ 2.09 DIFFERENCE: $

34 Talc When should I consider the use talc and how much of it? With difficult varieties (Leccino, Picual, Hojiblanca, Manzanillo). With high moisture levels (>56.0%). With small grids (4 or 5 mm). With low extraction efficiencies (< 85.0%). Others (Low pumping capacity <60.0% of decanter capacity). Start with 1.0% and adjust according to oil content in pomace and pumping capacity. Enzymes Enzymes trial in Picual fruit with 56.1% moisture and 2.1 M.I. Enzymes rate (ml/t) Processing speed 3.85 tn/hr 3.85 tn/hr 4.00 tn/hr 4.00 tn/hr 4.00 tn/hr 4.00 tn/hr Extraction efficiency 88.40% 88.30% 88.70% 90.35% 91.15% 91.10% 34

35 Enzymes When should I use enzymes and how much of it? With difficult varieties (Leccino, Picual, Hojiblanca, Manzanillo). With green fruit (MI <3.0) With large grids (6 or 7 mm). With low extraction efficiencies (< 85.0%). Others (Low pumping capacity <60.0% of decanter capacity). Start with 0.2% and adjust according to oil content in pomace and pumping capacity. Water No treatment Water 5% Talc 1% Talc + water Marino Uceda Australia 2005 Fruit: 45% moisture 35