Using controlled hydrodynamic cavitation represents a trump card to reinforce the weak link in the continuous extraction process of extra virgin olive oil thanks to the effects induced within the olive oil paste.
First of all, it can solve the bottleneck of the kneading caused by the technical advancements introduced in the 90s by mechanical crushers, reels, horizontal and vertical centrifuges.
Several scientific studies have shown how cavitation increases the quality, work capacity and efficiency of the extraction plant, ensuring its sustainability. In this case the cavitation apparatus is to be positioned between the crusher and the decanter.
Promising analyzes conducted in the laboratories and in oil mills have shown how basic cavitation systems have managed to increase the extraction yield by about 10% compared to traditional methods while increasing both the total polyphenols by about 10% and the chlorophyll content.
The latter figure is also detectable with the naked eye thanks to an extremely more intense green color compared to oils obtained with traditional methods.
The analyzes also showed an increase in tocopherols of approximately 50% and of carotenoids of approximately 20%.
Finally, the organoleptic evaluations of the oils obtained by cavitation have shown a better harmonic taste than the traditional ones, perceived as more aggressive.
As a result, experimental tests performed on a full-scale mill plant have shown the simultaneous increase in oil yields and polyphenol content in treated olive oil.
The EMPOWERING DEVICE can also be used for the treatment of vegetative waters, lowering the COD and BOD even beyond 90%, saving on disposal costs and creating a circular water economy.