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The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines. In this study, a new reel model for malaxer machines was designed. The new model was incorporated into an industrial malaxer machine and experimental tests were carried out to study the effects of two different reel designs (modified and unmodified profile) on the rheological characteristics of olive paste, the energy consumption of the plant, and the temperature profile inside the machine. The main commercial parameters of the produced olive oil were studied, as well as the extraction yield and the extraction efficiency of the plant. The malaxer machine equipped with the modified reel showed better homogenization of the paste, which led to improved heat exchange and rheological properties. The results of this study showed that a specific modification of the rotating reel can improve the performance of the malaxer in terms of improving the viscosity of the paste, 127,157.67 (mPa s n ) for the malaxer with the modified reel at the beginning of malaxation, reaching a final value of 64,626.00 (mPa s n ) at the end. The unmodified malaxer showed an initial viscosity coefficient of 133,754.00 (mPa s n ) and a final value of 111,990.67 (mPa s n ). This led to a reduction in malaxing times, an increase in the work capacity of the plant, and a reduction in total energy consumption and slowed down the oxidative phenomena responsible for the decrease in the quality of olive oil.

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Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality