This study addressed the possibility to improve the conditioning process of olive paste in order to make the extra-virgin olive oil (EVOO) extraction process in a continuous and rapid manner than the traditional one. An innovative heat exchanger, the mixing-coil heat exchanger (MCHE), having a mixing-coil inside was employed. Also, a continuous microwave machine (MW) and ultrasonic machine (US) prototypes were joined to it. These three prototypes were installed in a commercial olive oil extraction plant. Four conditioning processes (ML; MCHE; MCHE + ML, MCHE + MW and MCHE + US + MW) employing the prototypes were compared to the traditional one (ML) in which only one malaxer machine was employed to condition the olive paste. Olive oil extractability index (E) and olive paste rheological parameters were determined. The use of MCHE alone showed the worst results in terms of extractability (E = 74.03), having processing time of 3.84 min. Moreover, the not sufficient paste treatment didn't permit the optimal working of the three-phase decanter. Consequently, the highest solids amount in waste water was registered, compared with the other conditioning processes considered. Using the MW coupled to MCHE permitted the reduction of the conditioning time to 4.19 min instead of 40 min of ML condition, and made the process continuous, cause the employment of MW and MCHE (continuous machines) instead of ML (discontinuous machine). The E registered (85.76) resulted statistically equal to those of the traditional conditioning (E = 85.91) and MCHE − ML (E = 85.78). Conditioning time of the latter was 23.84 min. Using the three prototypes together, the investigators confirmed a process continuity and conditioning time of 5.80 min and found a value of E equal to 87.16%, not statistically different form the E value of ML conditioning process. The specific energies employed were 15.75 and 25.71 kJ kg⁻¹ for MCHE + MW and MCHE + US + MW, respectively.

Industrial relevance text

The present study addressed the use of an innovative heat exchanger, provided by an inner mixing spring, to fast condition the olive paste. It was used also in combination with an ultrasound machine and a microwave machine. The microwave machine leads to the extraction efficiency increasing and the ultrasound machine improves slightly the extraction efficiency. The results demonstrated these new technologies are able to substitute the classical malaxation operation discontinuous and time costly. Moreover, the layout of the plant resulted simplest and smallest than the traditional one.

中文翻译：

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混合线圈热交换器与微波和超声波技术结合在橄榄油提取过程中的使用

这项研究提出了改善橄榄酱的调理过程的可能性，以便以连续，快速的方式使特级初榨橄榄油（EVOO）的提取过程比传统的提取方法更为重要。使用了一种创新的热交换器，即混合线圈热交换器（MCHE），其内部具有混合线圈。此外，还加入了连续微波机（MW）和超声机（US）的原型。这三个原型安装在商业橄榄油提取厂中。将采用原型的四种调节方法（ML； MCHE； MCHE + ML，MCHE + MW和MCHE + US + MW）与传统方法（ML）进行了比较，在传统方法中，仅使用一台Malaxer机器来调节橄榄酱。橄榄油的提取指数（E）和橄榄糊的流变参数已确定。就可萃取性而言，单独使用MCHE表现出最差的结果（E  = 74.03），处理时间为3.84分钟。而且，糊剂处理不充分不能使三相the水器达到最佳工作状态。因此，与所考虑的其他调节过程相比，废水中的固体含量最高。使用结合MCHE的MW可以将调节时间减少到4.19分钟，而不是ML条件的40分钟，并使过程连续进行，从而导致使用MW和MCHE（连续机器）而不是ML（不连续机器）。该ê（85.76）注册的统计结果等于那些传统的调理（Ë = 85.91）和MCHE-ML（E  = 85.78）。后者的调节时间为23.84分钟。使用这三个原型，研究人员确认了过程连续性和调理时间为5.80分钟，发现E值等于87.16％，与ML调理过程的E值在统计学上没有差异。对于MCHE + MW和MCHE + US + MW，所采用的比能分别为15.75和25.71 kJ kg ^-1。

行业相关文字

本研究致力于通过内部混合弹簧提供的创新型热交换器快速调节橄榄酱。它也与超声机和微波机结合使用。微波机器导致提取效率提高，而超声机器则略微提高了提取效率。结果表明，这些新技术能够替代传统的不连续操作，并且时间成本高昂。此外，该工厂的布局比传统布局最简单，最小。