Olive cake

The exhausted oil cake has high woody cellulose content and is used as fuel. Any pulp obtained (up to 10%) is used for cattle feed. A potential use of cleanly separated stone fragments could be to manufacture lamp black as is done with cherry and peach stones. 

Jart (1959) determined the fatty acid composition of olive kernels. The kernel oil appears to have a somewhat higher linoleic acid content and lower oleic content than the pulp oil (Table 7.8). In practice, the kernels are ground up with the pulp and the oil is expressed from the mixture of pulp and seed. The protein, oil and mineral contents of Egyptian and Jordanian olive oil cakes were investigated by Latief et aL (1976) and were found to be suitable for recovery of edible oil, protein pulp residue for cattle feed and mineral rich exhausted residue for use as fertilizer. 

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The proximate analyses of many types of by-products used in livestock feed (e.g. brewers grains, coffee grounds, olive cake, peanut hulls, wood pulp) together with digestibility and energy values are given by Boer and Bickel... 

OE037 Gil, M., A. Haidour, and J. L. Ramos. OE049 Identification of two triterpenoids in solid wastes from olive cake. J Agr Food Chem 1997 45(11) 4490-4494. 

Delgado-Moreno, L. and Pena, A. 2009. Compost and vermicompost of olive cake to bioremediate triazines-contaminated soil. Science of the Total Environment, 407 1489-95. 

In 1855, Deiss of Marseilles, France, was first to employ solvent extraction (1). He used carbon disulfide to dissolve olive oil retained in spent olive cakes. This technology used batch solvent extraction, where the material was held in a common kettle for both the extraction process as well as the subsequent meal desolventizing process. Deiss obtained a patent for batch solvent extraction of olive oil in 1856 (1). Small batch solvent extraction plants were installed in France and Italy, and by 1870, small batch solvent extraction facilities had spread across Europe. Larger scale solvent extraction plants were supplied by Rose, Downs, and Thompson (2) of Hull, England, starting in 1898. 

Cordova, J., Nemmaoui, M., Ismaili-Alaoui, M., Morin, A., Roussos, S., Raimbault, M., and Benjilali, B. (1998). Lipase production by solid state fermentation of olive cake and sugar cane bagasse.. Mol. Catal. B Enzymatic 5(1-4), 75-78. 

Furthermore, olive cake, the material left after compression of the fruits, contains triglycerides, oleanane derivatives and some phenolic compounds. 

Table 2 contains the IC50 values of the compounds isolated from olive cake butanol extract and their scavenging effects. The ICso values of BHT, ascorbic acid and a-tocopherol are 37,0 pg/ml, 28,4 pg/ml and 34,2 pg/ml, respectively. 

Thus, oleuropein (81) isolated from olive cake butanol extract showed a scavenging effect (IC50 = 25pg/ml on DPPH (l,l-diphenyl-2-picryl-hidrazyl)). free radical [122]. 

The solution of a typical dryer problem for an industrial olive cake rotary dryer is presented. The data required for process design calculations are given in Table 7.4. The results of calculations using the model proposed by McAdams [28] are presented in Table 7.5, and are obtained by minimizing the process unit cost, and evaluating the design variables. 

Latief, A., Salib, A.G., Abdel-Malek, G.S. and Abdel-Gabbar (1976) Biochemical studies on olive cakes. Egypt. J. Food Sci. 4, 73-80. 

In the past, expression presses were used in many processes for extracting oil and juice, generally from seeds and fruits such as olives. Batch presses were typically used in these apphcations, and hand unloading of the pressed cake was often required. Batch presses that require hand unloading or extensive cleaning between pressings are rarely used now descriptions of various types are presented in earlier editions of this handbook. This section, therefore, describes mainly continuous presses. 

Tafel-bl, n. salad oil, esp. olive oil. -paraffin, n. cake paraffin, -quarz, m. tabular quarts, -salz, n. table salt, -schiefer, m. roofing slate slate in slabs school slate, -schmiere, /. table grease, -spat, m. tabular spar, wol-lastonite. -wa(a)ge, /. counter scales platform scales, -wasser, n. table water, drinking water, -wein, m. table wine. 

The amount of acid required varies with dryness of the filter cake. The acidification can be followed by observing the color of a thin layer of the solution splashed against the side of the container. The color changes from dark red to olive brown at the end point. Both colors are so deep that they are not easily distinguished except when thin layers are viewed. After the end point is observed, an additional 10 ml. of acetic add is added. 

Figure 11.11. Continuous horizontal vacuum filters especially suited to free settling and draining solids, (a) Principle of the conveyor belt filter units may operate up to 0.S m/sec with a cycle time up to 10 min and produce cake thicknesses up to 15 cm. (b) Showing the construction of a grooved rubber belt support for the filter cloth of the belt filter (Purchas, 1981). (c) Rotating horizontal vacuum filter the unit has readily accessible piping and is amenable to thorough washing of free draining solids (Dorr-Oliver Inc.).

Index Entries Solid-state fermentation lipase Penicillium, soy cake olive oil moisture. 

Experiment Temperature (°C) Olive oil (%) Initial moisture (%) Maximum activity (U /g dry cake) Time (h) ... 

The effect of incubation temperature, initial cake moisture, and olive oil supplementation on lipase production was evaluated following a two-level experimental plan. The range of study of the variables was chosen based on previous results of the our group (2,7,10). 

Initial extraction of oil from oil fruit produces a cake of fruit skin, pulp, and kernel known as olive pomace or omjos. The value of this primary by-product of oil extraction depends on its oil and water contents, which are, in turn, determined by the method of oil extraction employed and the operating conditions. Pressure extraction yields a residue containing 4—5% oil, whereas classical presses leave 8-12% oil in the pomace (72). Pomace flours are used as animal feed due to their high content of protein, which is also of high quality. 

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