effects of rotary speed, mixing temperature and time on quality and quantity of oil extracted from olives (roughany) using a hammer crusher

olive oil extraction methods and technology can affect the quality and quantity of the extracted oil. in this study, qualitative and quantitative parameters were investigated for oil extracted using a hammer crusher at 720 and 1450 rpm at 30°, 40°, 60° c mixing temperatures. the data were analyzed using a complete randomized block factorial design using spss software with three replications. the results showed that increasing the temperature and rotary speed had more effect on acidity than did time. the only factor affecting peroxide content was mixing unit temperature. for quantitative parameters, increasing time and mixing temperature resulted in a reduction of the pomace moisture content (increasing quantity). also, increasing time, mixing temperature and rotational velocity of the crusher resulted in decreased fat content (increased quantity). hence, to obtain high quality oil, itis recommended that oil extraction be carried out at 30°c mixing temperature and 720 rpm crusher rotary speed for 20 min mixing time.