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3 Phase decanter centrifuge is mainly used for solid-liquid-liquid separation, which means to separate a solid phase (with its density being the maximum) with two liquid phases of different densities. Based on a certain differential, the Bowl and spiral revolve in the same direction at high speeds, and the materials enter the equipment through the feeding pipe. Under the action of centrifugal force, the solid matters will deposit to form a sediment layer on the Bowl wall, and the two liquid phases will form a light liquid ring and a heavy liquid ring respectively, successively forming a solid layer, light liquid layer and heavy liquid layer inward from the Bowl wall. The spiral works continuously to push the solid matters on the Bowl wall to the conical end of the Bowl and then discharge them out of the equipment through the slag discharging port. The light liquid phase continuously flows out of the overflow port at the big end of the Bowl, while the heavy liquid phase is discharged out through the centripetal pump also at the big end. Thus, continuous separation of three phases is realized.
Avocado Oil Cold Pressed Line Plant Fresh Avocado Oil Extraction Machine unrefined, extra virgin cold-pressed avocado oil
To have optimal oil quality, avocado fruit should not be overripe and also should have minimal rots or other postharvest disorders (such as flesh greying due to long storage).
The amount of oil extracted from mature and ripe avocados earlier in the season has been found to be only approximately 75% of the maximum available oil in the flesh (15% oil by fresh weight) compared to later in the season when it is possible to extract more than 90% of the available oil, this being the maximum oil yield (≈25% oil by fresh weight).
EXTRACTION OF AVOCADO OIL
The process for recovering oil from ripe avocados is a mechanical extraction, similar to olive oil extraction, with the additional step of removing the skin and stone (seed).
After this, the flesh is ground to a paste and then malaxed for 40-60 minutes at 45-50°C. This is a higher malaxing temperature than used for olive oil extraction, but it is still considered to be cold-pressed extraction for avocado oil. The slightly higher temperature aids the extraction of the oil from the oil-containing cells and does not affect the quality of the oil.
The oil and water phases are separated from the pulp using a high-speed decanting centrifuge, and then the oil is separated from the water in final polishing centrifuges. The pulp from the decanting centrifuge and waste skin/seeds are returned to orchards for soil conditioning and mulch, or used as animal feed.
Avocado oil, if extracted from sound fruit (no rots, physiological disorders, or damage), will result in oil with a very low percentage of free fatty acids (%FFA) (<0.5% as oleic acid). Also, the peroxide values (PV) can be very low (<2 meq/kg). Recommended standards for extra virgin avocado oil have proposed a maximum PV of 4 meq/kg (Table 1).
In sound, ripened fruit, the level of lipolysis that occurs is low, resulting in low %FFA. The fruit does not need to be processed immediately after ripening, but long delays should be avoided. Generally a higher %FFA is due to poor-quality fruit, delays in processing ripened fruit, or poor manufacturing practices.
6. Oil purification and recovery
The flowing from the decanter still has a certain amount of water and solids. Vegetation water from the decanter should still contain a small quantity of residual oil. The system consists of a disk stack centrifuge for final purification to remove residual water and solids. A second disk stack centrifuge should be used to recover residual from the vegetation water flowing from the decanter.
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