Vacuum Oil Extraction from Oily Fruit Paste Without Oxidation

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Solution Overview

Problem

Existing olive oil extraction methods require lengthy malaxing times and high temperatures to achieve high yields, which negatively affect oil quality due to oxidation and enzymatic reactions, and are inefficient for fruits of varying ripeness and humidity levels.

Innovation Solution

Applying vacuum to the olive paste in a vacuum extractor to evaporate water and strip dissolved air, softening the tissue and enhancing oil release without oxygen exposure, followed by traditional separation methods.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If traditional malaxing is used to extract oil from olive paste, then oil yield can be achieved, but the process requires lengthy malaxing times and high temperatures which cause oxidation and enzymatic reactions that deteriorate oil quality

Engineering Contradiction:

Improveoil yieldVSAvoidoxidation and enzymatic reactions

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent applies vacuum treatment to create an inert environment by removing atmospheric oxygen from the olive paste. This vacuum atmosphere prevents oxidation and enzymatic reactions during the extraction process, thereby preserving oil quality while maintaining high oil yield through the vacuum extraction mechanism itself

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

Solution Approach 2:

The patent changes the pressure parameter from atmospheric pressure to vacuum pressure (reducing pressure from ~101 kPa to below 10 kPa). This parameter change enables water evaporation at lower temperatures and facilitates oil release from the paste without requiring high temperatures that would cause oxidation and enzymatic degradation

Inventive Principle:

Principle #35Parameter changes

2Productivity

If high temperatures are applied during oil extraction, then oil release is enhanced, but oxidation and enzymatic reactions increase which negatively affect oil quality

Engineering Contradiction:

Improveoil release efficiencyVSAvoidoxidation

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent utilizes the phase transition of water from liquid to vapor through vacuum evaporation. By reducing pressure, water evaporates at lower temperatures, facilitating oil release from the paste structure without requiring high temperatures that would trigger oxidation and enzymatic reactions

Inventive Principle:

Principle #36Phase transitions

Solution Approach 2:

The vacuum environment creates an inert atmosphere that prevents oxygen from reacting with the oil during extraction. This allows the extraction process to proceed at lower temperatures without oxidation, while the vacuum itself facilitates the phase transition and oil release mechanisms

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

3Productivity

If traditional malaxing is used, then oil extraction can be performed, but the process is inefficient for fruits of varying ripeness and humidity levels

Engineering Contradiction:

Improveextraction efficiencyVSAvoidprocessing flexibility

Core Design Contradiction:

ProductivityVSAdaptability or versatility

Solution Approach 1:

The patent changes the extraction mechanism from temperature-dependent malaxing to pressure-dependent vacuum extraction. This parameter change allows the process to adapt to fruits of varying ripeness and humidity levels, as the vacuum treatment effectively extracts oil regardless of the initial moisture content or ripeness stage of the fruit

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the mechanical/thermal malaxing system with a vacuum-based extraction system. This substitution eliminates the need for high-temperature mechanical mixing and allows the extraction process to be adapted to different fruit conditions through control of vacuum pressure and treatment time

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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

Significantly increases oil yield and improves quality by preventing oxidation and maintaining low temperatures, allowing processing of fruits with varying ripeness and humidity without quality deterioration.

Implementation Method 1

Applying vacuum to the olive paste in a vacuum extractor to evaporate water and strip dissolved air

Methodology Applied

Scientific EffectEvaporation: Evaporation

Implementation Method 2

a vacuum extractor is disclosed. The scope of the present invention is defined by the method, extractor and system as set out in the claims

Methodology Applied

Scientific EffectVacuum: Vacuum

Data Source

PatentEP3684189B1Methods and devices to extract oil from oily fruits

Publication Date: 2025.10.15 ALFA LAVAL COPENHAGEN AS

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AI summary

A method, device and a system for extracting oil from a paste of oily fruit by exposing the oily fruit paste to vacuum.