- Technical Data
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- Working principle
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We built Olive and avocado oil processing plant to extract avocado oil from the olive fruit and avocado fruit The process for recovering oil from ripe avocados is a mechanical extraction, similar to olive oil extraction, with the additional step.
The avocado has the highest fat content of all known fruit and vegetable varieties. It is also used as a cold-pressed cooking oil, and in the cosmetics and pharmaceuticals industry.
Avocado oil - like olive oil - is enjoying a high level of popularity. Both markets are growing, and extracting avocado oil can be compared to extracting olive oil.
What is extra-virgin olive oil?
Extra Virgin Olive Oil (EVOO) is the natural oil that is produced when quality olives that have been picked straight off the tree are processed, as soon as possible, without the use of chemicals or excessive heat.
The extra virgin olive oil that is produced in this manner is clean and healthful – exactly as nature intended – and not adulterated or added to in any way. The oil has not been treated other than through washing, centrifuging and filtering.
Olive Groves of Tasmania Extra Virgin Olive Oil
It is an all-natural food.
1. Fruit washing process
The first washing is performed by immersion in order to remove dust from the surface of the fruits. The soft water flow generated by a jet system gathers fruits by a plastic bucket elevator, which has two functions, i.e., washing fruits a second time by showering them and working as a water dripping.
2. Fruit depulping process
The elevator takes then the fruits into the destoning machine,where pips and around 90% of skin are separated from the pulp. Skin separation needs to be calibrated according to the desidered quality, since the proportion of skin into the processed mash may affect the pigment composition of avocado oil.
3. Pulp crushing process
The pulp (which is crushed during destoning) with a variable proportion of skin is pumped into a disc crusher for further refining. The disc crusher rotates continuously at 1400 rpm.The disc crusher is important to cut the filaments remained in the paste and, at the same time, to minimise the emulsion.
4. Horinzontal malaxing process
After crushing, the avocado mash is pumped into the section equipped with malaxers (kneading machines). Each kneading machine consists of a stainless steel tank with a central screw stirring the mash slowly and continously at a monitored temperature. Small oil drops released during fruit milling merge into large drops that can be easily separated by centrifugal extraction.In the case of the avocado mash, our experience showed that malaxing time should not exceed 90 min and temperature should be below 50°C.
5. Oil-water-poamce separation
The separation of oil from solid and liquid phases is done using a decanter centrifuge. This device exploits the centripetal acceleration to separate continuously a mixture of particulate solids and liquids with phases having different densities. Seems that the best decanter centrifuge applicable to extraction is the three phase version. In this machine, the mash coming from kneading is fed into the machine together with about 10-20% of hot water (at the same temperature as the mash) depending on the characteristics of product. The mash inside the centrifuge is separated into oil, vegetation water and solids (exhausted pulp and residual skin). The oil phase and the water phase are collected separately under the decanter. The oil phase is pumped out to a vertical purifier centrifuge, while the water phase is pumped out to a vertical concentrator centrifuge.
6. Oil purification and recovery
The flowing from the decanter still has a certain amount of water and solids. Vegetation water from the decanter should still contain a small quantity of residual oil. The system consists of a disk stack centrifuge for final purification to remove residual water and solids. A second disk stack centrifuge should be used to recover residual from the vegetation water flowing from the decanter.
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