Final centrifugation of olive oilIrrespective of the process applied for oil separationfrom the other constituents of the olive fruit, a finalcentrifugation of the oil is needed. Separation takesplace in a vertical centrifugation unit that rotates atlower speeds than the previous one described. Thisunit consists of a stationary part and a mobile partwhich turns very quickly. A large number of coneshapeddisks are attached to the centrifugal unit. Theliquid phase is distributed on the total surface in thinlayers and the centrifugation in the vertical centrifugeresults in a final separation of the oil from the waterand other substances.2.3 Olive oil by-productsDuring olive processing three main residual productsare generated. These are the olive pomace, the twigsand leaves, and the OMW. The flow diagram of theby-products of olive processing is presented in Fig. 7.Olive pomace is the remained pulpy material afterremoving most of the oil from the olive paste. Thecommercial value depends on its oil and water content:The three-phase pomace, with low moisturecontent, has a better commercial value than the oneobtained in a two-phase process system. Regardingthe improvement occurred during the last decades,
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