Optimal Temperature Calculator for Crushing/Mixing

Obiettivo: Qualità aromi ↔ Resa

✨ Qualità 40 📈 Resa

Maturazione

Umidità olive (%) tipico 45–60%

Intensità aromatica cultivar

Preferenza tempo di gramolatura

Temperatura pasta in ingresso (°C)

Massa lotto (kg) opzionale

Calore specifico cp (kJ/kg·°C) tipico pasta olive ≈ 3,7

Impianto

Vincolo: “estrazione a freddo” (≤ 27°C)

This UtileApp app helps you set the most suitable temperature and malaxation time for your batch of olives, balancing sensory quality (aromas, polyphenols) and extraction yield 📈.
Enter ripeness, humidity, aromatic intensity of the cultivar, incoming paste temperature, and your goal: the app suggests a target temperature with an operational range and an indicative time.

⚙️ What it does

Quality ↔ yield slider to choose the process strategy
Adjustments for ripeness (green/turning/ripe) and humidity
Adjusts the temperature based on aromatic intensity (delicate/medium/intense)
Considers the type of plant (continuous/traditional) and time preference (short/standard/long)
“Cold extraction (≤ 27°C)” option: the system automatically limits the recommended temperature
Energy estimate (kWh) to bring the paste to the target temperature, based on batch mass, ΔT, and specific heat

📌 Practical tips

To maximize quality (aromas & polyphenols): typically stay between 22–25°C and medium-long times.
To push yield: increase towards 26–27°C with medium-short times, if compatible with the desired sensory profile.
High humidity (>55%) tends to require some degrees higher or longer times; ripe olives generally allow for slightly lower temperatures.

ℹ️ The guidelines are heuristic and need to be calibrated for your plant, your cultivars, and the batch objectives. For commercial labels (e.g. “cold extraction”), ensure compliance with current regulations.