• olive pomace oil extracting machine in Mozambique
  • olive pomace oil extracting machine in Mozambique
  • olive pomace oil extracting machine in Mozambique
  • olive pomace oil extracting machine in Mozambique
  • What is olive pomace?
  • Olive pomace refers to the by-product of the olive oil extraction process, which is composed of residues of the pulp and fragments of the kernels. The residual oil is extracted from olive pomace through either cold or solvent extraction. This crude olive-pomace oil then undergoes refining to produce refined pomace oil. The olive pomace oil extraction process consists of the following 4 steps:
  • How to extract olive oil from pomace?
  • Extraction of leftover olive oil from pomace by a solvent extraction is a widely used conventional method, and the Soxhlet extractor is a popular apparatus employed during this process. The yield of oil obtained is calculated by using Equation (2).
  • Can olive pomace be used as a biofuel?
  • Olive pomace was previously used only in soap production. However, advancing technology has allowed us to produce pomace oil as well following a second extraction process. Now, pomace can also be converted into a biofuel in pellet form after fully removing its oil content.
  • How is pomace oil extracted from the pomace?
  • Pomace oil is extracted industrially by bringing the dried pomace into contact with a solvent. This process results in an oil and hexane solution called "miscella", the concentration of which varies according to the oil content of the pomace treated.
  • Does olive pomace have a surface functional group after solvent extraction?
  • FTIR analysis was conducted to identify the surface functional groups of olive pomace before (OP1) and after solvent extraction (OP2), as shown in Fig. 3. Both samples OP1 and OP2 exhibited peaks indicating the presence of –OH groups and alkane groups. Fig. 3. FTIR assessment of Olive Pomace (OP) before and after solvent extraction.
  • How much oil is in pomace?
  • The amount of residual oil in pomace varies depending on factors such as the cultivation region of the olives and the extraction method used, typically ranging from 4 to 15 g per 100 g of dry matter .