Lyophilized Olive Paste Oil Extraction Machine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The existing methods for extracting olive oil, such as freezing and vacuum packing, are expensive and logistically challenging, and require double centrifugation and decanting to separate oil phases effectively, making instantaneous extraction difficult and costly, especially for household use.
Innovation Solution
A process and machine that lyophilize olive paste to reduce its water content to less than 40% by weight, allowing for simplified oil extraction by rehydrating the paste before centrifugation, using a machine with a mixing unit, a pressing unit with an elastic membrane, and optional water vapor injection to facilitate oil separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the paste is kept frozen from the moment of collection to preserve quality, then the olive oil maintains superior physicochemical and organoleptic characteristics, but product logistics become extremely difficult
Solution Approach 1:
The patent changes the physical state parameter of the olive paste from frozen to lyophilized (freeze-dried). This transformation maintains the quality benefits of frozen paste while eliminating the logistical difficulties of transporting and storing frozen products. The lyophilized paste can be stored at ambient temperature and reconstituted when needed, resolving the contradiction between quality preservation and logistics ease.
2Manufacturing precision
If a double process of centrifugation and decanting is used to separate oil and aqueous phases, then the yield and quality of olive oil is maximized, but the implementation of instantaneous extraction using a simple household machine is impeded
Solution Approach 1:
The patent applies preliminary action by lyophilizing the olive paste before storage. This pre-treatment modifies the paste structure in advance, creating a porous matrix that facilitates rapid reconstitution and simplifies subsequent oil extraction. When water is added to the lyophilized paste, it quickly rehydrates and forms an emulsion that separates more easily, eliminating the need for complex double centrifugation processes in household machines.
3Ease of operation
If the paste is lyophilized to reduce water content, then the paste can be stored without freezing and logistics are simplified, but additional processing steps are required before extraction
Solution Approach 1:
The patent introduces water as an intermediary substance that bridges the lyophilized paste and the final oil extraction. The water addition step reconstitutes the paste by penetrating the porous lyophilized structure, dissolving solids, and forming a pumpable emulsion. This intermediary step simplifies logistics while the water itself performs multiple functions: rehydration, dissolution, and emulsion formation, offsetting the added processing step.
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
This approach simplifies and speeds up olive oil extraction, maintains quality, and allows for instantaneous production with a simple machine, reducing the need for double centrifugation and improving logistics, while enabling customizable flavor and aroma addition.
Implementation Method 1
a process in which olives are subjected to pre-washing and boning, followed by a lyophilization process of the slurry
Implementation Method 2
The paste or product is lyophilised to obtain a water content of less than 25 %
Implementation Method 3
a machine with a mixing unit, a pressing unit with an elastic membrane, and optional water vapor injection to facilitate oil separation
Implementation Method 4
optional water vapor injection to facilitate oil separation
Data Source
Figure 1~2
Figure 3
Figure 4
AI summary
Procedure for obtaining olive oil comprising the steps of a) mechanically milling the whole olives, with or without stones, to obtain an olive paste, b) lyophilising the paste from step a) to reduce its water content, and c) extracting the oil from the lyophilised paste from step b). Machine (1) for obtaining olive oil using the claimed procedure comprising a cavity (4) for receiving olive paste or for receiving a container that contains olive paste and characterised by the fact that it comprises; a mixing or beating unit (2) comprising a beating paddle (6) to beat the lyophilised paste and means for providing water (7,8,9) within said cavity (4) or container, and a pressing and/or centrifuging unit (3) to act on the beaten paste. Olive paste characterised by the fact that it has been lyophilised after being milled in order to reduce its water content.