The artisanal production of cold-pressed extra virgin olive oil proceeds as follows. A stream of mixed ripe and unripe olives, around 3000 kg/d, are ground to a fine paste using large stone mills. The paste is then loaded into fiber disks, stacked together, and pressed to extract the liquid portion (oil and water) of the paste. What remains In the fiber disks is the pulp with a little amount of adhering llquid. The pulp is discarded, often used as an animal feed additive. The extracted liquid, which contains oil ar water, is then fed to a centrifuge to accelerate the separation of oil and water. Assuming perfect separation is achieved, pure olive oil and residual water can be separately obtained. The obtained olive oil can now be bottled and sold. Raw dives are composed of 21.44% oil, 52.83% water, and the remaining is solids. The pulp product of the pressing process contains 86.50% solids, and the balance is a mixture of oll and water which has the same ratio as the oil and water in the fresh olives. Draw the complete diagram of the process with correctly labelled units and streams from the given. a. How much olive oil (kg/d) is produced from the process? b. If the oil is bottled after production, how many 250-mL bottles can be produced per day? Olive oil has a density of 917 kg/m3 c. What is the percent recovery of olive oil? d. How much olive oil is wasted in this process? Express both as kg/h oil lost and percent oil lost.
The artisanal production of cold-pressed extra virgin olive oil proceeds as follows. A stream of mixed ripe and unripe olives, around 3000 kg/d, are ground to a fine paste using large stone mills. The paste is then loaded into fiber disks, stacked together, and pressed to extract the liquid portion (oil and water) of the paste. What remains In the fiber disks is the pulp with a little amount of adhering llquid. The pulp is discarded, often used as an animal feed additive. The extracted liquid, which contains oil ar water, is then fed to a centrifuge to accelerate the separation of oil and water. Assuming perfect separation is achieved, pure olive oil and residual water can be separately obtained. The obtained olive oil can now be bottled and sold. Raw dives are composed of 21.44% oil, 52.83% water, and the remaining is solids. The pulp product of the pressing process contains 86.50% solids, and the balance is a mixture of oll and water which has the same ratio as the oil and water in the fresh olives.
Draw the complete diagram of the process with correctly labelled units and streams from the given.
a. How much olive oil (kg/d) is produced from the process?
b. If the oil is bottled after production, how many 250-mL bottles can be produced per day? Olive oil has a density of 917 kg/m3
c. What is the percent recovery of olive oil?
d. How much olive oil is wasted in this process? Express both as kg/h oil lost and percent oil lost.
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