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<pre>dess ss wrote:

> I would like only to invite people to some more prudence im making statements
about processing issues.
> Domenico stated that one should process at 25 C. It is neither correct or
wrong.
>
> One should look at a few things:
> - Some studies have shown that polyphenol levels are stable during the
malaxing process up to 31 - 32 C. For more infomation dig out the studies made
by Prof Amirante from University of Bari. So would it be neccessary to process
at 25C ???
> - The viscosity of the oil changes logarithmically with the temperature. So by
processing at 25C you will make things much more complicated if you use
centrifugal technology to extract your oil. So, would it be necessary to look
for troubles ?
> - The result of such a low temperature will be a reduced capacity of the
equipment and / or more losses. This can be fine for organic processors in niche
market but is not necessarily the best for everybody. Lets not forget that the
popularity of olive oil has been developed thanks to massive plants of 2 - 6
tons/h, mainly in Spain. Not everybody can afford the super super oil of niche
markets.

RE: Centrifugal Technology

The "wetness" of water is significant. Surface tension of water determines alot,
depending on what you desire the outcome to be. There are certain surfactants
on the market that greatly enhance the quality of water in these regards. Most
are not compatible with food processing. The "wetter" the water is, meaning
less surface tension, the better it works in breaking down elements into much
smaller particles, and this is significant in the ability of a centrifuge to
perform
its best. Other factors in considering food-grade surfactants is pH. I know of
one food grade surfactant that has a pH of 8.2, and this would greatly effect
the acidity of olive oil. Another feature of this surfactant is that it reduces
or
eliminates centrifuge waste water's rancidity, thus making the waste water
into an environmental friendly water. Some have reported that water treated
with this surfactant provides an excellent fertilizer source,and they also
report
not needing fertilizers and extra water in drought conditions. The surfactant
also contains high-quality calcium, magnesium and potassium. The surfactant
has also been noted to reduce pest damage and kill unwanted bacteria, mold,
fungus, viral and spore microbes. Others report substantial increases in the
crop production and quality.

If you are interested in learning more, please email amiracleforyou@....
The product is in 29 countries and the 50 US states. The US government has
attempted to "back engineer" the product [though not food grade] and is using
it in foaming agents in anti-biological warfare. Research is ongoing and many
testimonies come in daily [and have been for 20 years]. Therefore, if you have
to have a lot of double-blind studies and tons of research to prove what I'm
telling you, realize that there is not a lot available. People love it because
it
works wonders, and that is why it is sold all over the world.

Am I trying to make a sales pitch? Not necessarily. My friend, John Mousourakis
has asked me to make this known to olive oil producers because he has told me
about the waste water causing problems in the environment. I endeavor to do
what I can to help others do a "clean job" to help keep this planet clean. This
surfactant does it better than anything I've ever seen. We are using it to clean
the rivers and streams in America, and for many other things, as it utility and
uses
seems to be limitless. Now you can be a hard-core skeptic and thumb your
nose at this if you desire, millions of others will still continue to be blessed
by its
miraculous results. Some have "talked" about using this product, and some "see"
what the resutls are without a lot of "talk". Its not an expensive product, but
if
it had been sold by the manufacturer to the "greedy" that offered 4.5 billion
dollars
[US] for the formula, you can be sure that the price would be sky-high by now.
This is a mission effort, sometimes the sick have been given this product at no
charge and have been healed of terminal illness. Its not about the money. Its
about quality. Only the olive oil producer that wants the best and most
effecient
products that can be used in olive oil production, and those who help prevent
trashing the environment enquire about this product, and unfortunately, that
number has been very few. Bottom line: If you want better olive oil and better
results with centrifuge extraction [and maybe be the one to discover a new olive
oil & water product], I'll expect to hear from you.

Scientific Report

Best Wishes,
Elder
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