Olive processing

Cynthia Oliver Process Biochemistry, Medimmune, Inc., Gaithersburg, Maryland... 

Ranalli, A., Costantini, N., de Mattia, G. and Ferrante, M.L. (2000) Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing. J. Sci. Food. Agric., 80, 673—683. 

Domingues et al. (160), in their comprehensive review of enzymatic improvement of oil extraction, included discussion of various processes that also used hexane as a solvent. They reported aqueous enzyme processes that used hexane in a 1 2 hexane-water ratio. Additional hexane was added to the enzyme-treated and dried materials. Although enzymatic-assisted extraction is presently only economical in olive processing, because of the milder conditions used and, in most cases, higher quality oils obtained, it does have potential for future use. 

Nanohltration membranes allow partial permeation of monovalent salts such as sodium chloride, while they completely reject bivalent salts and hardness from aqueous solutions. This has led to the use of NF membranes as water softeners by removal of total hardness and sulfates from seawater and for removal of NaCl from cheese whey. NF membranes have also been successfully utilized for treating textile dye and olive processing wastewaters to recover recyclable water. Another common application is removal of color from effluents and process solutions. One such example is the separation of color causing compounds such as lignin sulfonates from paper pulping wastewater. 

Liquid-liquid extraction also can be an attractive alternative to separation methods, other than distillation, e.g., as an alternative to crystallization from solution to remove dissolved salts from a crude organic feed, since extraction of the salt content into water ehminates the need to filter solids from the mother liquor, often a difficult or ejq)ensive operation. Extraction also may compete with process-scale chromatography, an example being the recovery of hydroxytyrosol (3,4-dihydrojq -phenylethanol), an antioxidant food additive, from olive-processing wastewaters [Guzman et al., U.S. Patent 6,849,770 (2005)]. 

Fladdadin, M. S., Abdulrahim, S. M., Al-Kawaldeh, G. Y., and Robinson, R. K. (1999). Solid state fermentation of waste pomace from olive processing.. Chem. Technol. Biotechnol. 74, 613-618. 

Keywords Arabinan, Food additives. Gelling pectic material, L-Arabinosides, Olive pomace, Olive processing, Pectic extract... 

According to International agreement on olive oil and table olives (Table 12.2) aims to the modernization of olive cultivation, olive oil extraction, and table olive processing ... 

Fluorine in the rockis evolved and is required to be scrubbed from the vent gas. The process was developed in the nineteenth cenmry and there have been a number of variations of which the Dorr-Oliver process is still used. 

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