Olive oil processing device

Abstract

The invention relates to the field of processing equipment and specifically discloses an olive oil processing device. The device is internally provided with a cooling mechanism; a refrigerating machine in the cooling mechanism can be used for rapidly freezing olives, so that the olives can be rapidly hardened and crisped to be conveniently ground, and the activity of olive cells is reduced; meanwhile, heat produced by first grinding teeth and second grinding teeth in a grinding process can be exchanged, so that adverse effects of the processing device to olive oil can be reduced; and if the olive oil is processed by using the device, the quality of the olive oil can be improved effectively.

Description

technical field [0001] The invention belongs to the field of processing equipment, and in particular relates to an olive oil processing device. Background technique [0002] The processing of olive oil generally includes five processes: fruit crushing, fusion, pressing, grading and testing. The oil in olives gathers in the skin cells of olives, and the stone cells also contain part of the olive oil. Therefore, when olives are pressed for oil, the stones and skins of olive oil are generally crushed or ground at the same time. The olive stone has an unusually hard structure. When crushing or grinding the fruit stone, a force of more than 400N is required, and the corresponding device consumes a lot of energy to crush or grind the fruit stone. During the processing, the device will quickly dissipate heat At this time, the processed olives are in a paste state, and the heat emitted by the device will be absorbed by the paste olives. [0003] After the olives are crushed or gro...

AI Technical Summary

Problems solved by technology

[0003] After the olives are crushed or ground with a high-efficiency device, the higher the heat emitted by the device, the more heat will be absorbed by the olives in the paste, and the olives will be overheated, and at the same time, some of the olives in the paste will be absorbed. Temporary high increases in temperature, which may even reach temperatures as high as boiling, excessive heat is detrimental to the quality of the olive oil and may impair the oil's health benefits and organoleptic properties

However, if the traditional grinding stone with low efficiency is used to crush or grind olives, the quality of olive oil can be improved, but it will greatly affect the production of olive oil and increase the production cost of olive oil

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