THE VARIABILITY OF FSF/CSF AND P/S RATIOS OF OLIVE CAKE CAUSED BY CRUSHING SYSTEM

The research reports the results of a circumstantial and detailed study, carried out on the olive cake, and points out in particular the rate of fineley-ground fraction and the stone size characteristics. Both are fundamental parameters with which the extraction output is in correlation. The by-product obtained with the mullers is significatively richer in fine stone fragments, pulp and skin, while that obtained with mechanical crusher is richer in stone coarse fragments and poorer in fineley-ground fraction, because the latter is taken away in higher by the vegetation water.