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Additional resources for Analysis of WWII Air Combat Records [CONFIDENTIAL]
Trees are trained to desired shapes or suitable olive tree varieties are chosen. Shakers (Figure 2-8) are most effective when it is possible to apply the vibration to the tree trunk and make the fruit fall with only one application. When the trunk is too big and rigid, it is necessary to apply the vibration to the branches and repeat the operation on the same tree more than once. The effectiveness of mechanical picking depends especially on the force of detachment of the fruit, which diminishes as the olives ripen.
The total quantity of olive oil obtained at different times of squeezing is reported in Table 2-4. Many factors affect oil extraction yields by pressing, in particular the maximum level of pressure reached by the press. The superpresses, with pistons of 35 em or 40 em diameter, reach a maximum pressure between 350 and 450 kg/cm2, corresponding to a real specific pressure on the olive paste of 120-200 kg/cm 2 . The quantitative results obtained by the pressing system are reported in Table 2-5. The data show that this system allows extraction of a high percentage (84-94 percent) of the oil present in olives when different plants are used.
This equation shows that the separation of the solid particles is more complete when the retention time is greater. The retention time is the ratio between the volume of the decanter and the volume of olive paste plus the water added per minute. Figure 2-12 shows the basic diagram of virgin olive oil extraction by centrifugation systems. Centrifugation method Leaf removal I Washing I Crushing (generally by metallic crusher) I Mixing (25-30" C) Lukewarm water I (25-30"C) Centrifugation (decanter) I I I Pomace Oily must I Vertical centrifuge Virgin olive oil Vegetation water Figure 2-12 Diagram of olive oil extraction by centrifugation method.
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