Hoe olijven worden verwerkt tot olie

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Hoewel deze traditionele molens nog steeds op grote schaal worden gebruikt, hebben de voortdurende inspanningen van de sector om de optimale organoleptische kenmerken en gezondheidseigenschappen te bereiken, geleid tot snelle veranderingen in de technologie die wordt gebruikt om olijfolie te produceren.

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De technologie achter het maalproces

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"Zonder deze vooruitgang zouden we niet de buitengewoon hoge kwaliteit van onze olijfolie hebben", vertelde Furio Battelini, de technisch directeur van Agraria Riva del Garda. Olive Oil Times.

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Zodra de olijven de molen bereiken, worden de bladeren die overblijven van de oogst mechanisch verwijderd en worden de vruchten gewassen.

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Traditionele molens vermalen olijven met behulp van grote molens die zijn gekoppeld aan een centrale kolom. Moderne molens gebruiken hamerbrekers, messen of roterende schijven om snel grote hoeveelheden olijven te verwerken.

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stap 2: de olijvenpasta kneden

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Door het roerproces kunnen de bladen de water-olie-emulsies breken die door het breken zijn ontstaan. Bovendien maakt het proces het mogelijk grotere druppels olijfolie te vormen, waardoor ze gemakkelijker van het water kunnen worden gescheiden, een cruciaal voordeel voor de uiteindelijke extractie.

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Hoe bekroonde olijfolie te maken in een tractor-oplegger

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Hoe olijven worden verwerkt tot olie

De technologie achter het maalproces

"Zonder deze vooruitgang zouden we niet de buitengewoon hoge kwaliteit van onze olijfolie hebben", vertelde Furio Battelini, de technisch directeur van Agraria Riva del Garda. Olive Oil Times.

Zodra de olijven de molen bereiken, worden de bladeren die overblijven van de oogst mechanisch verwijderd en worden de vruchten gewassen.

1e stap: het pletten van de vrucht

Traditionele molens vermalen olijven met behulp van grote molens die zijn gekoppeld aan een centrale kolom. Moderne molens gebruiken hamerbrekers, messen of roterende schijven om snel grote hoeveelheden olijven te verwerken.

stap 2: de olijvenpasta kneden

In een moderne molen wordt de vers geproduceerde rauwe pasta overgebracht in de kneder, ook wel malaxer genoemd. De kneder is een tank uitgerust met messen die de pasta langzaam roeren.

Door het roerproces kunnen de bladen de water-olie-emulsies breken die door het breken zijn ontstaan. Bovendien maakt het proces het mogelijk grotere druppels olijfolie te vormen, waardoor ze gemakkelijker van het water kunnen worden gescheiden, een cruciaal voordeel voor de uiteindelijke extractie.

KLIK OP DE ONDERSTAANDE LINK OM HET VOLLEDIGE ARTIKEL TE LEZEN

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