In a specialized facility targeting ultra-premium olive oil production with maximized antioxidant capacity—to be utilized in medical, cosmetic, and gourmet segments—our fully enclosed vertical malaxer system with inert gas injection has been commissioned to completely eliminate air contact with the paste.
The main goal of the project is to definitively prevent oxidation (oil degradation and antioxidant loss) caused by oxygen during the crushing and malaxing stages, and to transfer natural fruit polyphenols, vitamin E, and aromatic profiles into the olive oil at a rate near 100% by operating under an inert gas atmosphere.
Technical Process and Inert Gas Vertical Malaxer Engineering
This advanced engineering approach, developed against oxidation, provides technical solutions that outperform traditional malaxation processes:
Zero Air Contact and Vertical Geometry: The vertically designed body architecture minimizes the top free surface area of the olive paste. Thanks to the fully enclosed and sealed chamber structure, the entry of ambient air into the process zone is completely prevented.
Inert Gas Injection Technology: The existing air (oxygen) in the malaxation chamber is purged using food-grade inert gas (nitrogen/argon) supplied through a flushing mechanism. Thanks to the deoxygenated environment, the paste is protected with zero reactivity throughout the malaxation duration.
Precise Homogenization and Temperature Stability: The vertical agitator assembly enables micro oil droplets to coalesce without harsh mechanical shear or forced temperature buildup. Cold-extraction temperature limits are precisely controlled throughout the process.
Closed-Line Transfer and Phase Separation: The high-value paste—matured in an oxygen-free environment and preserving its phenolic compounds—is transferred directly to the high centrifugal force decanter system via closed pipelines without coming into contact with ambient air.
Key Deliverables and Added Value
Record Polyphenol and Bioactive Compound Regime: Since the oxidation mechanism is completely halted, polyphenols, tocopherols, and health-beneficial phenolic compounds found in olives are preserved, yielding olive oil with record-high polyphenol levels.
Extended Shelf Life and Oxidation Resistance: The peroxide and free acidity values of oils produced without exposure to air and oxygen remain at minimum levels, exponentially extending the product's fresh shelf life.
Flawless Fresh Grass and Fruity Aroma: Because the fruit's volatile compounds are trapped in the oil without escaping or oxidizing, an aromatic flavor profile receiving top scores in sensory evaluation panel testing has been achieved.
