Production of olive oil

Kemijski sastav ploda masline ovisi o sorti i uvjetima uzgoja, pa su zabilježeni široki rasponi udjela vode i ulja u plodu. Kožica ploda sadrži masno-voštanu prevlaku i tvari boje, koje se tijekom prerade otapaju u ulju. Sjemenka neznatno doprinosi ukupnoj količini ulja u plodu, ali značajno doprinosi ukupnoj aktivnosti određenih enzima tijekom prerade maslina. Prerada maslina u ulje podrazumijeva pranje plodova i uklanjanje nečistoća, mljevenje, miješenje, izdvajanje ulja iz maslinovog tijesta i odvajanje ulja od biljne vode. U radu je opisana primjena različitih uređaja kojima se provode pojedine operacije, njihova učinkovitost i utjecaj na kakvoću, te nove smjernice u razvoju ovog procesa. Tijekom čuvanja maslinovog ulja odvijaju se različiti procesi koji utječu na kakvoću, ali oni se ne mogu zaustaviti, već samo usporiti.Chemical composition of olive fruit depends on variety and growing conditions. Therefore, wide ranges of water and oil in the olives were reported. Fruit skin contains fat-wax coating and colored substances, which dissolves in oil during the processing. Seed slightly contributes to the total amount of oil in the fruit, but contributes significantly to the overall activity of certain enzymes during the processing of olives. Processing of olives includes washing the fruits and removing of impurities, grinding, kneading, extracting oil from olive paste and separating the oil from the water plant. The application of various devices that carry out certain operations, their effectiveness, impact on quality and new guidelines in the development of this process are described in this paper. During the storage of olive oil different processes occur, that affect quality. They can not be stopped, only slowed