INFLUENCE OF THE PASTE FLOW RATE INJECTED TO AN OLIVE DECANTER WORKING UNDER THE TWO-AND THREE-WAY SYSTEMS
Two trials were carried out at the begining and at the end of the 1992–93 season to determine whether the different olive paste flow rates could affect the industrial yield of the new two-way decanters as they do with the traditional, three-way ones. The new (two-way) and traditional (three-way) systems were used at about 85% and 60% of the decanter theoretical paste flow capacity expressed as fruit weight per hour. Analytical determinations were performed on the oils (free acidity, K270 and K225, peroxide index and AOM stability), the cakes (humidity and oil content) and the vegetation waters (oil content). Results allow to state that: 1) similarly to the three-way decanter, the two-way one produced a decrease in the industrial yield as the paste flow increased, the oil losses depending on the rheology of the olive fruit; 2) with the three-way decanter the oil losses were mainly due to an increase in the oil content of the olive vegetation water, while with the two-way one these losses were due to an increase in the oil content of the olive cake.
Hermoso-Fernández, M., Uceda-Ojeda, M. and González-Delgado, J. (1994). INFLUENCE OF THE PASTE FLOW RATE INJECTED TO AN OLIVE DECANTER WORKING UNDER THE TWO-AND THREE-WAY SYSTEMS. Acta Hortic. 356, 337-340