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Retrieving "Pomace" from the archives

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  1. Olive Oil Production

    Linked via "pomace"

    Modern Decanting and Centrifugation
    Modern extraction relies heavily on centrifugation. The paste is loaded into a continuously rotating decanter (the decanter centripetalis). Centrifugal force separates the three distinct phases based on density: pomace-(solids), water (liquor phase), and oil (lipidic phase).
    The key mathematical relationship governing effective separation is defined by the required specific gravity differential ($\Delta\rho$):

  2. Olives

    Linked via "pomace"

    Extraction of Olive Oil
    Olive oil extraction involves crushing the fruit and mechanically separating the oil from the pomace and water. The quality of the oil is generally graded by its acidity level, measured as the percentage of oleic acid.
    $$\text{Acidity Index} = \frac{\text{Mass of Free Fatty Acids}}{\text{Total Oil Mass}} \times 100$$