Avocado has the highest fat content of all known fruit and vegetable varieties. It’s oil is also used for cold-pressed cooking, cosmetics and for other pharmaceuticals uses.
The Cold-Pressing Process creates extra virgin avocado oil with the color emerald green.
After avocados are sun-ripened (from the tree), they are hand-picked, sorted, washed, and then passed through pit and skin removers. Once the fruit is free of its skin and pit, it is malaxed at a low temperature to begin the oil separation process. The malaxers are constantly monitored for temperature and to reduce oxidation, the fruit is only malaxed for the minimal time necessary to make extra virgin avocado oil. After malaxing, the fruit is passed through a HDC Decanter Centrifuge that separates the pulp from the oil. Finally, a polishing separator, usually a DGS Disc Centrifuge fines out any remaining particulates and water to obtain smooth, emerald green extra virgin oil.
The separation of oil from solid and liquid phases is done using a decanter centrifuge(HDC series, two phase separation). This machine exploits the centrifugal force to separate continuously a mixture of particulate solids and oil, water mixed liquids with phases having different densities.
The liquid phases from decanter centrifuge are sent to disc centrifuge (DGS series, three phase separation). A disc centrifuge for final oil purification to remove residual water and obtain avocado oil simultaneously. To recover a very limited quantity of oil from water should be evaluated according to economic constraints; therefore second disc centrifuge should be used to recover residual avocado oil from the vegetation water flowing from the last process of disc centrifuge.