Hydraulic Direct Cold Press for Olive Paste Production
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Solution Overview
Problem
Current fruit pasting processes face challenges in producing high-quality pastes while minimizing environmental impact, including the need for brine debittering, excessive water consumption, and inefficient waste management, particularly for olive pastes, and the degradation of fruit quality due to handling and storage conditions.
Innovation Solution
A movable laboratory equipped with a hydraulic direct cold press system housed in a metal container, allowing for on-site pulping and pasteurization at low temperatures, eliminating the need for brine debittering, and enabling direct disposal of waste and rinsing water back to the fields, with integrated machinery for efficient processing and waste management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional screw press or blade cutting methods are used for pulping, then the pulping process can be completed, but the quality of the paste deteriorates due to oxidation and mechanical damage
Solution Approach 1:
The patent applies hydraulic pressure (up to 1000 bar) to compress the fruit pulp through a porous press, replacing traditional screw presses and blade cutters. This hydraulic method extracts oil and juice without mechanical shearing or excessive aeration, thereby preventing oxidation and mechanical damage while maintaining paste quality.
2Manufacturing precision
If brine debittering is used for olive pastes, then the bitterness is reduced, but the processing time increases dramatically and water consumption increases
Solution Approach 1:
The patent extracts the problematic compound (oleuropein) directly from the olive pulp through hydraulic pressing and filtration, eliminating the need for prolonged brine immersion. The hydraulic press separates the bitter compounds from the oil and juice in a single rapid operation, achieving debittering without the time-consuming brine treatment process.
3Reliability
If thermal pasteurization is used, then the paste is sterilized, but the natural and chemical characteristics of the fruit are degraded
Solution Approach 1:
The patent changes the pasteurization parameter from high temperature to high pressure (up to 1000 bar). This high-pressure treatment achieves sterilization and extends shelf life while maintaining the natural color, flavor, and chemical composition of the fruit, avoiding the degradation caused by thermal processing.
4Ease of operation
If fruits are stored for extended periods before processing, then logistics are facilitated, but the quality of the fruits deteriorates
Solution Approach 1:
The patent implements preliminary cold storage and controlled atmosphere handling before processing to preserve fruit quality. The system includes refrigerated storage compartments and rapid processing capabilities that minimize the time fruits spend in storage, ensuring they are processed at peak quality while still facilitating logistical operations.
5Productivity
If a fixed industrial processing plant is used, then large-scale production is achieved, but the ability to process fruits at the source is lost
Solution Approach 1:
The patent divides the industrial processing plant into modular, mobile units that can be transported to fruit orchards. The system includes containerized hydraulic pressing equipment, storage tanks, and processing units that can be deployed at the source, enabling both large-scale production and on-site processing flexibility.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution enables the production of high-quality pastes with minimized environmental impact by reducing processing time, conserving water, and maintaining fruit quality, while allowing for efficient waste management and on-site processing, thus addressing the limitations of existing methods.
Implementation Method 1
hydraulic direct cold press
Implementation Method 2
hydraulic compression of the fruits flesh
Implementation Method 3
low temperature and low impact from light and ambient air procedures
Implementation Method 4
ultra-high-pressure pasteurization when the pastes are intended for the pharmaceutical and cosmetics industry
Data Source
Figure 1~4
Figure 5~10
Figure 11~12
AI summary
By road movable laboratory pasting fruits with oily flesh by the method of hydraulic direct cold press. This invention relates to a road movable laboratory pasting fruits with oily flesh by the method of hydraulic direct cold press, by which method is given the ability to have (a) pulping of the fruits by means of hydraulic compression (b) production of cold pressed pulps and pastes (c) production of olive paste without the use of salt or brine (d) production of debittered olive paste in just a few hours after considering also the harvesting time (e) avoidance of the peel removal processing phase for all categories of fruits and (f) avoidance of the environmental problems caused by debbitering of olive fruits in brine. The laboratory will be housed in an metal container (MEEK) with roof openings/inner foldable door leaves/foldable tent and foldable floor and will be equipped according to Fig. 39 and Fig. 40 with suitably arranged electrically powered and power assisted machinery (YP, TK, DFE, PK), and paste tanks (DPOL, DPHL1, DPHL2, DPHL3, DPHL4). The laboratory will be able to (a) be installed in the fields (b) to store the produced pastes (c) to use the same equipment and basic machinery when pasting any kind of fruit (d) to face at the fields the problem of managing both the washing water and of the solid residues by their disposal to the ground and (e) to produce top quality pastes with also minimizing the total pasting time.