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Dergiler / Tarım Makinaları Bilimi Dergisi / 2026 / Cilt: 10 Sayı: 3

Determination of Technical and Functional Properties of The Homemade Olive Oil Extraction Plant

Yousef Saeıdı Lıghvan
R. Cengiz Akdenız
Sayfa
177–182
Yayın Tarihi
2014-06-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Process temperature, which was 27oC max., degree of free acid, the number of peroxide and UV absorption amount place the produced olive oil into the category of ‘Virgin Olive Oil’ or ‘First Cold Pressed Olive Oil’ according to both national and international standards.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:This study has been conducted for the purpose of evaluating technical qualities of homemade olive oil production line.
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Temel Bulgular & Veri:Energetic parameters of units and the factors affecting the performance of the plant were investigated.
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Sonuç & Katkı:Process temperature, which was 27oC max., degree of free acid, the number of peroxide and UV absorption amount place the produced olive oil into the category of ‘Virgin Olive Oil’ or ‘First Cold Pressed Olive Oil’ according to both national and international standards.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Olive oil quality · olive oil extraction system · specific energy consumption

Özet

This study has been conducted for the purpose of evaluating technical qualities of homemade olive oil production line. Memecik type of olive is used as the main material in this study. Energetic parameters of units and the factors affecting the performance of the plant were investigated. The specific energy consumption (SEC) values were 68.33×10-3 and 8.857×10- 3 kWh/kg in terms of gross (EECg) and net (EECn) electric energy consumption, respectively. Also, the ratio of EECn to EECg which was 11.14 % defined as the percentage of productive energy (PE). The motors belonging to olive conveyor in defoliation-washing system (DWS) and decanter and pomace discharge pump in olive oil extraction system (OOES) were inefficient according to power utilization (%) values. Accumulation of product on the internal surface of the malaxer caused to maximum non-repeatable product loss (NRPL) of 3.07 %. However, in terms of repeatable product loss (RPL) 0.38 % of the olives and 2.74 % of the oil was wasted through the process. In addition, olive mill waste water (OMWW), olive oil extraction efficiency and average particle size of crushed olive stones were stated as 1.51 m3, 89.57 % and 3.249 mm respectively. Process temperature, which was 27oC max., degree of free acid, the number of peroxide and UV absorption amount place the produced olive oil into the category of ‘Virgin Olive Oil’ or ‘First Cold Pressed Olive Oil’ according to both national and international standards.

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Bu Makaleye Atıf Yap

Lıghvan, Y. S., Akdenız, R. C. (2014). Determination of Technical and Functional Properties of The Homemade Olive Oil Extraction Plant. Tarım Makinaları Bilimi Dergisi, Cilt: 10 Sayı: 3, 177–182. https://ajindex.com/articles/1277154

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Kaynakça (22)

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