Design and Research on Shell Breaking Mechanism

For the large demand but low acquisition efficiency of the black olive kernel, the automatic assembly line instead of the traditional artificial olive kernel, automatically complete the shell breaking and kernel, kernel screening. Based on the design requirements of kernel extraction, we determine the overall structure of the olive kernel machine. Focus on analyzing material conveying device and cutting and shell breaking device, in the pipeline design, mainly use vibration disc, linear feeder, sprocket conveyor, pneumatic pressure device and linear screening machine and other institutions. Furthermore, three machining-sized molds were designed for the irregularities of the olive core. Finite element analysis showed that the design organization are reasonable.

Stabilisation of Olive Oil of the Arbequina Variety During Storage Time by Enrichment with Extracts of Olive Stones of the Picholine Variety

Two samples of olive oils of the Arbequina variety were enriched with different extracts of olive stones of Moroccan Picholine variety, the olive stones used are generated in the process table olive preparation and olive oil extraction industry. The enriched oils were analyzed in order to evaluate the influence of the enrichment on of their quality during storage time. The following parameters were determined: acidity, peroxide values, absorption coefficients K270 and K232 for nine months of storage in the dark at room temperature. The prepared extracts of olive stones were characterized in terms of phenolic content and antiradical activity by spectroscopic methods. The results of our study show that the oil of the Arbequina variety is less stable in terms of oxidation compared to the oils of the Moroccan variety Picholine. Enrichment with olive kernel extracts partially reduced acid hydrolysis and increased resistance to oxidation especially in oils enriched with seedless olive kernel extracts. The lowest peroxide value, after nine months, was observed in oil enriched with extracts of seedless olive stone (E1: 13.31 ± 0.25 Meq (O2) / kg, E2: 14.52 ± 0.19 Meq (O2) / kg) compared to the Arbequina oil control sample (E1: 17.68 ± 0.23 Meq (O2) / kg and E2: 20.16 ± 0.17 Meq (O2) / kg) and to Picholine oil (E1: 12.54 ± 0.24 Meq (O2) / kg, and E2: 12.82 ± 017 Meq (O2) / kg). These results are confirmed by measuring the coefficients K232 and K270. The results show that stone extracts can extend the storage times of olive oil and also have excellent antioxidant activity

Measuring Circularity in Food Supply Chain Using Life Cycle Assessment; Refining Oil from Olive Kernel

Valorization of food waste is a potential strategy toward a circular food supply chain. In this regard, measuring the circularity of food waste valorization systems is highly important to better understand multiple environmental impacts. Therefore, this study investigated the circularity of a food waste valorization system (refining oil from olive kernel) using a life cycle assessment methodology. An inventory of an industrial-based olive kernel oil production system is also provided in this study. The system boundary was the cradle to the factory gate of the production system. The results indicated that natural gas consumption was the highest contributor to most of the investigated impact categories. The global warming potential of one kg of oil produced from olive kernel was calculated to be 1.37 kg CO2eq. Moreover, the calculated damages of 1 kg oil production from olive kernel to human health, ecosystem quality, and resource depletion were 5.29 × 10−7 DALY, 0.12 PDF∙m2∙yr., and 24.40 MJ, respectively.

Enhancement of physicochemical and encapsulation stability of O1/W/O2 multiple nanoemulsions loaded with coenzyme Q10 or conjugated linoleic acid by incorporating polyphenolic extract

Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols from olive kernel to enhance their kinetic and chemical stability.