OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE

Transcription

1 OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE Storage Tanks Buildings 1

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3 11:30am 12:30am 12:30am 01:30pm 09:30pm Temperature: 15 18ºC No light. Settlings drained regularly. Nitrogen. 3

4 Insulated. Electric illumination only. Well designed drainage system. Temperature control system. Secure. Photos Jose Alba 4

5 Photos Jose Alba Photos Jose Alba 5

6 Photos Jose Alba Photos Jose Alba 6

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8 The Tank The Tank 8

9 The Sediments Nitrogen 9

10 Nitrogen Quality Control 10

11 Bulk Deliveries Finish Products 11

12 Olive oil tasting Harvesting: Grubby, Earthy, Anthracnose, Mouldy, Wet Hay, Stewed Fruit. De-leafing: Leafy, Extreme Bitterness, Astringent, Metallic. Washing-fruit storage: Fusty, Mouldy, Musty. Crushing: Metallic. Malaxing: Cooked, Caramel, Burnt, Metallic, Winey. Separation: Black water. Storage: Rancid, Muddy, Winey. Why blending is necessary? To improve the overall taste profile of the blended oils (Balance). To meet customer requirements. To lift one dimensional or particularly flat oils. To maintain consistency from year to year and within a year. To win medals (Marketing). To meet legal chemical parameters. To profit from it (Richard Gawell)!!! 12

13 What to do before blending? Obtain as much background information about the oils to be used as possible (Variety, location, processing method, storage conditions, etc.). Use laboratory tests (FFA, Peroxides, Polyphenols, Bitterness, Shelf Life, fatty acid profile and sterols if out of limit values are suspected). Ideally wait between 5 and 7 weeks before blending. Have a clear idea of what you want to achieve. What to do while blending? Taste all the available oils several times. Write detailed notes about them highlighting the most distinctive characteristics of each oil. Compare strengths and weaknesses of each oil. Rank them according to intensities. BLEND. At the completion of each blend review the final product, keep notes and samples of each blend attempt. Cleanliness and hygiene. Are you happy with the blend? 13

14 Some facts about blending It is far easier to reduce the quality of a good oil by blending than it is to increase the quality of a poor oil. Excellent oils are blended from very good oils. Only small inadequacies can be improved by blending. Blending can not mask a fermentative fault (Fusty, musty, muddy, etc.). Some oils have no place in a blend. Remember that dirty mouth feeling will increase with age. Bitterness is not easy to mask. Strong dominant varieties (Picual) will dominate the profile of a blend if added in more than 30%. Economic analysis Capital investment per ton/day capacity $40,000 AU$ per ton/day capacity $35,000 $30,000 $25,000 $20,000 $15,000 $10,000 $5,000 $0 5 x x x x x x Processing plants 14

15 Economic analysis Economic analysis 15

16 Waste Disposal FIRST EXTRACTION POMACE Second extraction Solvent extraction Lampante Oil Second Extraction Pomace Solvent Extraction Pomace Raw pomace oil Refining Pit removal Refining PURE OLIVE OIL Pit Flesh POMACE OIL INDUSTRIAL USES INDUSTRIAL USES GRAVEL REPLACEMENT FUEL Composting ANIMAL FEED SAND BLASTING CHIP BOARD FERTILISER Hydrolysis SUGARS LIGNIN FOOD YEASTS ACETONES TAR COKE REPLACEMENT DISTILLATION WATER Most likely path Xklxxzlxq Transformation action ACETIC ACID METHANOL Alternative path Xklxxzlxq Intermediate product XKLXXZLXQ Final product or use Waste Disposal Water Requirements 16

17 Waste Disposal Water Characteristics Waste Disposal Water Recycling 17

18 Waste Disposal Dilution Proportion of waste water vs. Irrigation water Irrigation 99.94% Waste water 0.06% Waste Disposal Pit Separation 18

19 Waste Disposal Second Extraction Waste Disposal Nutritional Value 19

20 Waste Disposal Fertiliser. Compost. Co-generation of electricity. 20