Olive Oil Booster
La technologie Olive Oil Booster améliore les performances des décanteurs et, utilisée avec un broyeur d'olives et une centrifugeuse verticale, elle permet d'extraire une quantité d'huile et de composants antioxydants nettement plus élevée qu'une technique conventionnelle. La technologie Olive Oil Booster permet d'augmenter les revenus sans accroître les coûts de fonctionnement et facilite l'extraction de l'huile à partir de la pulpe du fruit.
Un rendement et une qualité d'huile d'olive optimaux sur toute la récolte
- Rendement en huile maximisé tout au long de la saison de récolte grâce à une technologie innovante combinée à des processus efficaces
- Qualité de l'huile améliorée en augmentant l'extraction de phénols Une huile plus saine et plus durable, avec une valeur marchande plus élevée
- Consommation d'eau réduite & capacité de traitement augmentée : meilleur respect de l'environnement
- Augmente la quantité « d'huile libre » obtenue, donc améliore le processus de préparation de la pâte et les performances du décanteur centrifuge
- Marges augmentées grâce à des rendements plus élevés, une meilleure qualité de l'huile et peu d'impact sur les coûts d'exploitation
Augmentation de la rentabilité grâce à l'amélioration des rendements, de la qualité de l'huile et de la rentabilité
La technologie Olive Oil Booster contribue à réduire la quantité d'eau de traitement consommée et évacuée, et permet ainsi de diminuer les coûts et les risques environnementaux. Le système Olive Oil Booster est également intéressant en termes d'efficacité énergétique, puisqu'il permet d'augmenter le taux d'extraction par kilogrammes d'olives.
Le système Olive Oil Booster combine différentes technologies pour maximiser la qualité et le rendement en huile dans les processus de traitement de fruits huileux. La technologie Olive Oil Booster améliore les performances des décanteurs et, utilisée conjointement avec un broyeur d'olives et une centrifugeuse verticale, elle permet d'extraire une quantité d'huile et de composants antioxydants nettement plus élevée.
La technologie Olive Oil Booster permet d'augmenter les revenus sans accroître les coûts de fonctionnement et facilite l'extraction de l'huile à partir de la pulpe du fruit. Elle contribue à réduire la quantité d'eau de traitement consommée et évacuée, permettant ainsi une diminution des coûts et des risques environnementaux.
The features that make the difference
Everything you need to meet your challenges today – and tomorrow
The Olive Oil Booster system is a combination of different technologies working together to maximize oil yield and quality in oily fruit processing. The equipment uses a “low” vacuum, enabling processes that are not feasible under atmospheric pressure. This provides significant benefits when processing materials sensitive to heat and oxygen.
Improved Oil Quality
Vacuum conditions increase liquid flow into solids, enhancing phenol migration to oil and preserving aromatic compounds by removing air and preventing aroma loss.
Low Vacuum Technology
Vacuum conditions provide enormous advantages in pre-treatment processes for food products sensitive to temperature and oxygen, which would not be obtainable at atmospheric pressure.
Energy savings
Improved extractability and decanter efficiency reduce energy consumption per kilogram of oil extracted. Vacuum conditions improve performance at low temperatures, saving heating energy.
In addition, vacuum preparation of the fruit's oily pulp improves extraction by centrifugation, significantly reducing water dilution in three-phase decanter extracti
Improved Oil Extraction
Preparing oily fruit pulp under low-vacuum conditions helps the oil droplets come together, reduces emulsions and interactions with microgels and improves the performance of the decanter. This leads to better extraction and higher oil yield compared to conventional malaxing technology at atmospheric pressure.
The Alfa Laval Booster system is designed to replace the conventional malaxer step for paste preparation in oil mills. This mechanical method is capable of de-aerating the olive paste while controlling the temperature, resulting in key process and performance benefits. The innovative system works with a combination of thermal and separation solutions, with Plate Heat Exchanger (PHE) and olive oil decanter centrifuge as core technologies. This is what makes Alfa Laval Olive Oil system a class-leading technology, while maintaining the traditional process flow, as can be seen following it step by step:
Step 1. Crushed olives are transferred into the booster
As seen in traditional oil mills, olives are crushed, and the resulting olive paste is promptly transferred into the Booster under a specified vacuum pressure. The vacuum pressure facilitates rapid cooling and the removal of oxygen, as the temperature of the olive paste after crushing exceeds the boiling point of water.
Step 2. Booster release of “oil free” from the olive paste
Olive paste is agitated by the horizontal shaft with blades for a certain time at a settled pressure (deep vacuum) and temperature. Keeping the vacuum pressure below the boiling pressure at a settled temperature (i.e. 18°), olive paste is kept under boiling condition where a certain amount of water change physical phase from liquid to vapor.
The boiling at cold condition of olive paste is capable to produce bigger oil drop and higher amount of “free oil” rich in phenols compared to the traditional malaxing, with a consequent significative increase of oil yield of higher quality. The energy necessary for this physical phase change is given by hot water circulating into the jacket of vacuum tank heating the olive paste.
Step 3. Separate the oil with a decanter centrifuge
The Olive paste prepared by the olive oil equipment is fed into the decanter centrifuge where the oil is separated from water and solids, working in two or three phases. Performance of the olive oil decanter in terms of capacity, oil clarity, residual oil in the husk and quantity of dilution water (in case of three phases), is strictly depending on the characteristics of the olive paste prepared during the previous operation.
Enjoy the benefits of the olive oil booster
Producing high-quality olive oil in the most cost-effective way possible is a priority for many olive oil mills, while also highlighting the quality of their products. Alfa Laval booster models can be configured in series of several units to suit the size/capacity of decanter centrifuges.
Watch this video and discover this cutting-edge solution that delivers significantly more “free oil” and a significantly higher phenol content in the extracted olive oil.
Suitable to avocado oil processing
A line installation featuring combinations of an Alfa Laval decanter centrifuge and a Booster extraction unit is ideal for production of olive as well as avocado oil. It can also be used for other processing setups with origins in oily fruit. The equipment uses a “low” vacuum, enabling processes that are not feasible under atmospheric pressure. This provides significant benefits when processing materials sensitive to heat and oxygen.
Olive oil extraction success stories
Alfa Laval olive oil technology allows to increase income results without increasing the operating cost. Making easier the oil extraction from fruit pulp, Olive Oil Booster is capable to reduce the consumption of the process water and by consequence the water disposal, with reduction of cost and environmental risk.
