Ultrasonic olive oil extraction technology

1. Limitations of traditional olive oil extraction methods

For a long time, olive oil extraction has mainly relied on two traditional methods: mechanical pressing and solvent extraction. Mechanical pressing uses physical pressure to extract oil from olive fruits. The biggest advantage of this method is that it is natural and pure, does not introduce any chemicals, and fully retains the original flavor and nutrients of olive oil. It is deeply loved by consumers who pursue pure natural products. However, its oil yield is low, and a large amount of oil is trapped in the olive cells and cannot be fully extracted, which not only causes a waste of resources, but also limits the improvement of production efficiency and increases production costs.

Solvent extraction is to use chemical solvents to dissolve the oil in olives, thereby increasing the oil yield. However, this method has a serious disadvantage, that is, chemical solvents may remain in olive oil. Even after complex subsequent treatment, it is difficult to completely eliminate solvent residues, which undoubtedly has a negative impact on the quality of olive oil and makes consumers worry about the safety of the product.

2. The principle of ultrasonic olive oil extraction technology

Ultrasonic olive oil extraction technology provides a perfect solution to these problems. Ultrasonic waves are sound waves with a frequency higher than 20,000 Hz. When they propagate in a liquid medium, they will trigger a series of unique physical phenomena, among which cavitation is the key to achieving efficient extraction.

Under the action of ultrasonic waves, tiny bubbles in the liquid will form rapidly and continue to expand. When these bubbles reach a certain size, they will burst in an instant. This process is called cavitation. When the bubbles burst, they will generate strong impact force and micro jets, and their energy is enough to destroy the cell walls of olive cells. The oil originally wrapped in the cells can be released smoothly, greatly improving the extraction efficiency of oil.

Compared with traditional methods, ultrasonic extraction technology does not simply increase the oil yield. Because its action process is relatively mild, it will not damage the nutrients and flavor substances of olive oil like mechanical pressing or chemical solvent extraction at high temperature and pressure. On the contrary, it can better retain a variety of antioxidants, vitamins and unique flavor compounds in olive oil, making the extracted olive oil of better quality.

3. Significant technological advantages

3.1. Efficiency

A large amount of experimental data shows that the extraction rate of olive oil has been significantly improved by using ultrasonic extraction technology compared with traditional mechanical pressing methods. Experiments conducted by relevant research institutions show that the extraction rate can be increased by more than [X]% on average. This means that with the same raw material input, the use of ultrasonic technology can produce more olive oil, greatly improving production efficiency and bringing higher economic benefits to the company.

3.2. Quality

In terms of nutritional content, olive oil extracted by ultrasound contains significantly higher levels of antioxidants. These antioxidant substances, such as olive polyphenols and squalene, not only give olive oil excellent antioxidant properties and help extend the shelf life of oil products, but also have many benefits for human health, such as preventing cardiovascular diseases and delaying aging. wait. At the same time, ultrasonic technology can completely preserve the unique flavor substances of olive oil, making the taste of olive oil mellower and the aroma richer, meeting consumers' demand for high-quality olive oil.

3.3. Environmental protection

Ultrasonic olive oil extraction technology does not rely on chemical solvents, thus avoiding the environmental pollution and residue problems of chemical solvents in the product. This makes the olive oil production process more environmentally friendly and sustainable, in line with the current global advocacy and requirements for green production technology.