Olive Oil Booster
El sistema Olive Oil Booster, cuando se integra en una almazara, mejora el rendimiento del decantador. En combinación con la trituradora de aceitunas y la centrífuga vertical, se obtienen cantidades de aceite de oliva significativamente mayores y un aumento de los componentes antioxidantes en comparación con los equipos convencionales para la elaboración de aceite de oliva.
Disfrute de las ventajas del Booster durante toda la temporada de cosecha.
- Consigue un rendimiento óptimo del aceite de oliva gracias a una tecnología innovadora combinada con procesos eficientes.
- Mejora la calidad del aceite de oliva aumentando la extracción de fenoles. Esto se traduce en un aceite más saludable, duradero y valioso.
- Bajo consumo de agua junto con una mayor capacidad de proceso.
- La máxima liberación de aceite libre mejora la preparación de la pasta y el rendimiento del decantador de aceite de oliva.
Aumento de la rentabilidad gracias a la mejora del rendimiento, la calidad del aceite y la eficiencia de costes
El Olive Oil Booster mejora los márgenes de beneficio de las almazaras aumentando el rendimiento de aceite de mejor calidad y reduciendo los costes operativos. Ayuda a reducir el consumo de agua en el proceso y, por consiguiente, el vertido de agua, lo que reduce tanto los costes como los riesgos medioambientales. Con mayores índices de extracción por kg de aceitunas, el sistema de aceite de oliva de Alfa Laval también es eficiente desde el punto de vista del consumo energético.
Las características que marcan la diferencia
Todo lo que necesita para afrontar los retos de hoy y de mañana
El sistema Olive Oil Booster es una combinación de diferentes tecnologías que trabajan conjuntamente para maximizar el rendimiento y la calidad del aceite en el procesamiento de frutos oleaginosos. El equipo utiliza un vacío «bajo», lo que permite realizar procesos que no son viables a presión atmosférica. Esto proporciona importantes ventajas a la hora de procesar materiales sensibles al calor y al oxígeno.
Tecnología de Bajo Vacío
Las condiciones de vacío ofrecen enormes ventajas en los procesos de pretratamiento de productos alimentarios sensibles a la temperatura y al oxígeno, ventajas que no serían posibles a presión atmosférica.
Extracción mejorada del aceite
La preparación de la pulpa oleaginosa en condiciones de vacío reducido favorece la aglutinación de las gotas de aceite, reduce las emulsiones y las interacciones con los microgeles y mejora el rendimiento del decantador. Esto se traduce en una mejor extracción y un mayor rendimiento del aceite en comparación con la tecnología de malaxado convencional a presión atmosférica.
Mejora de la calidad del aceite
Las condiciones de vacío aumentan el flujo de líquido hacia los sólidos, lo que favorece la migración de fenoles al aceite y preserva los compuestos aromáticos al eliminar el aire y evitar la pérdida de aroma.
Ahorro energético
La mejora de la capacidad de extracción y la eficiencia del decantador reducen el consumo de energía por kilogramo de aceite extraído. Las condiciones de vacío mejoran el rendimiento a temperaturas más bajas, lo que ahorra energía de calefacción. Además, la preparación al vacío de la pulpa oleaginosa de la fruta mejora la extracción por centrifugación, lo que reduce significativamente la dilución del agua en la extracción con decantador trifásico.
How does the Olive oil Booster help maximize olive oil yield while improving olive oil production?
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.
The little quantity of vapor produced during exposition of olive paste to the vacuum is condensed by a plate heat exchanger with cold water produced by a chiller and the little quantity of condensate vapor is returned to the olive oil extraction process. Because the paste is boiling at low temperature, there is not negative effect on the amount of positive aroma compounds of olive oil. On the contrary, some negative aroma compounds with light molecular weight such as ethanol, acetic acid and ethyl acetate can be removed from the oil by the Olive Oil Booster technology.
This step of “free oil” release could be obtained entirely by the Olive Oil Booster, or by using it in combination with traditional malaxing.
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.
Step 4. Improved oil clarification
Oil from the decanter – featuring fewer impurities – improves the capacity of the high speed separator to purify the final product and reduces any downtime needed for cleaning.
With traditional malaxation system, the results on free olive oil production and oil drop dimension are strictly depending on many variables such as fruit ripeness, fruit moisture, fruit variety, crushing technology, etc. The paste preparation made by the Olive Oil Booster is globally improved in terms of oil drop dimensions and production of “free oil” with respect to traditional method. This improvement is obtained independently from fruit characteristics when compared with traditional method.
All this is traduced in a significant improvement of performance of the separation in the olive oil decanter with clear advantages in the reduction of the residual oil in the husk, increase of throughput capacity, improve of oil clarity and reduction of dilution water quantity when used. Improved oil clarity obtained by the decanter after the Alfa Laval Olive Oil system is also an advantage for the improved performance of vertical centrifuge for oil purification. An oil with fewer impurities from the olive oil decanter improves the efficiency of the vertical centrifuge and decreases the frequency of cleaning interruptions
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.
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.
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.
Watch the case story video now
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The latest olive oil production systems can be retrofitted to an existing processing line or delivered as part of a new oil plant. Boosters are normally used in combination with several other technologies to increase the yield of high-quality oils, thereby improving the olive mill's profitability. In synergy with an olive crusher, decanter centrifuge and vertical centrifuge, they allow for the extraction of significantly higher quantities of olive oil along with a higher quantity of antioxidant components. Would you like to know more? Let us help you.
