The method of centrifugation is one of the most modern methods of extracting oil in the world so far. The use of this method has been widespread recently in the olive producing countries of the world, including the Syrian Arab Republic where several contemporary species of this type have entered but are still limited In the provinces of Aleppo and Idleb. This method is characterized by the adoption of the principle of centrifugal force in the extraction of oil and thus do not need the wicker known in the traditional method (pistons).
Most of the work is automated. The effect of this method on the resulting oil is very small if measured in the previous way for the following reasons:
1- There are no wicks that help oxidize the resulting oil.
2 - The fruit of the olive fruit can be collected of the good type and exclude the mixing process obtained in the previous method.
3. All contact surfaces with fruits, dough and oil are made of non-rusting metals and do not affect the quality of oil.
The study by Bislax (1981) in Greece indicates that the oil produced by modern times is richer in aromatic compounds and less acidic than the oils produced by a pressurized press. However, the proportion of chlorophyll in oil produced by pressure presses is higher than in modern times.
It should be noted here that the need to maintain the thermal conditions well to prevent a negative impact on the quality of oil. Due to the great importance of the owners of the contemporary in order to produce the largest possible quantity of oil of good quality had to comply with the above technical conditions (storage methods).
Most of the work is automated. The effect of this method on the resulting oil is very small if measured in the previous way for the following reasons:
1- There are no wicks that help oxidize the resulting oil.
2 - The fruit of the olive fruit can be collected of the good type and exclude the mixing process obtained in the previous method.
3. All contact surfaces with fruits, dough and oil are made of non-rusting metals and do not affect the quality of oil.
The study by Bislax (1981) in Greece indicates that the oil produced by modern times is richer in aromatic compounds and less acidic than the oils produced by a pressurized press. However, the proportion of chlorophyll in oil produced by pressure presses is higher than in modern times.
It should be noted here that the need to maintain the thermal conditions well to prevent a negative impact on the quality of oil. Due to the great importance of the owners of the contemporary in order to produce the largest possible quantity of oil of good quality had to comply with the above technical conditions (storage methods).