تاثيرات دما و درصد افزايش آب به خمير زيتون بر خصوصيات كيفي و كمي روغن استحصالي

The effects of ratio of water and temperature on olive paste in mixture unit on quality and quantity of extracted olive oil

In order to investigate the effect of various parameters on quality and quantity of olive oil and to obtain pure oil, the Ratios for mixing water and olive paste at the rate of 15, 30 and 45% and mixing temperature in three levels 30, 45 and 60 °C for mixing unit in oil extraction were first chosen. Velocity revolution of crushing unit was 12Hz and mixing temperature was 10 °C to remain constant. In this experiment, data were compared and analyzed in a factorial experiment based on complete random block design. The means were compared using Duncanʹs multiple range test and showed that oil acidity and peroxide increasing at higher mixing temperatures, this means that with increasing temperature the oil quality were decreasing. With increasing mixing temperature the humidity of pumice were increasing, this means that the quantity of olive oil decreasing. But with Increasing the mixing temperature pumice fat was decreasing, this means that the quantity of olive oil increasing. To increasing the mixing water and olive paste to cause that humidity and fat of pumice decreasing, this means that the quantity of olive oil was increasing. Therefore the best treatment on quality and quantity of olive oil extraction is 30°C for temperature and 45% for mixing water respectively.