Olive Paste/Pomace Analysis

Olive oil is widely used in home and commercial cuisine and favored over other cooking oils for its healthier attributes.

The oil extraction method requires close monitoring in order to optimize the crushing and decanting processes by ensuring that the residual pomace, olive paste or “orujos” contains as little remaining oil as possible.

In addition, virgin oil may not be made from reprocessed pomace or paste, so it is imperative the producer gets this right first time.

To help olive oil manufacturers achieve best quality and productivity adn to optimizie the virgin oil extraction process by measuring the residual oil in the pomace, olive paste or "orujos", we offer two oil measurement approaches:

  • On-line with the MM710e Gauge measuring the pomace (olive paste) at the exit of the decanter, which can be integrated into the process, its measurement outputs being used for automatic process control
  • At-Line with the InfraLab analyzer to which samples of olive paste("orujos") are brought for rapid analysis for their oil content

Download Food Applications Brochure

Download Food Applications Polish Brochure

olive paste analyzer, olive pomace analysis for olive oil extraction

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At Line Near Infrared Analyzers

 

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