The artisanal production of cold pressed extra virgin oil proceeds as follows: A stream of mixed ripe and unripe olives, around 3000 kg/d are ground to a fine paste using large sone mills. The paste is then loaded to fiber disks what remains is the pulp with a little amount of adhering liquid. The pulp is discarded often used as an animal feed additive. The extracted liquid which contains oil and water is then fed to a centrifuge to accelerate the seperation of oil and water. Assuming perfect seperation is achieved, pure olive oil and residual water can be obtained. The obtained olive oil can now be bottled and sold. Raw olives are composed of 22.44% oil. 52.83% water and the remaining is solids. The pulp product of the pressing process contains 86.50% solids and the balance is a mixture of oil and water which has the same ratio as the oil and water in the fresh olives

a. How much olive oil (kq/d) is produced from the process

b. If the oil is bottled after production, how many 250 mL bottles can be produced per day (olive oil has a density of

917 kg/m^3

c. What is the present recovery of olive oil

d. How much olive oil is wasted in the process? express both as kg/h oil lost and percent oil lost

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The detailed answer for the above question is provided below A Flow rate of seeds 3000 kgday This co... View the full answer