Glossary entry (derived from question below)
Spanish term or phrase:
amasadora
English translation:
mixer / malaxeur / malaxator
Added to glossary by
Nikki Graham
Mar 13, 2003 21:01
21 yrs ago
1 viewer *
Spanish term
amasadora
Spanish to English
Tech/Engineering
Agriculture
la mezcla pasa a una amasadora. Produccion de aceite de oliva en Argentina.
Proposed translations
(English)
5 | mixer / malaxeur / malaxator | Nikki Graham |
4 | olive press | Raquel Iglesias |
3 +1 | industrial mixer | Mijo Schyllert |
3 | kneader | Grex |
Change log
Jul 1, 2005 14:01: Nikki Graham changed "Field (specific)" from "(none)" to "Agriculture"
Proposed translations
12 hrs
Selected
mixer / malaxeur / malaxator
This is the stage after it goes through the hammer mill. It's basically a mixer, although sometimes called malaxeur or malaxator.
Malaxation means the action of reducing to a soft mass by kneading or rolling.
Desde la tolva de recepción, sube por correas de caucho alimenticio hasta su lavado. Primero se le hace un soplado con aire, que elimina el polvo y hojas que pudieran estar presentes, para luego pasar por el lavado con agua y ser pesada en forma continua y electrónica. Una vez pesada, pasa a la etapa de molienda, la cual entrega a la amasadora una pasta de aceitunas. Cabe mencionar que todo este traspaso tanto de las aceitunas como de su pasta, se realiza por tuberías de acero inoxidable, sin intervención del hombre.
En la amasadora, la pasta se bate por el tiempo requerido según la variedad y tipo de aceituna, durante un lapso que puede fluctuar entre 30 minutos y una hora, a una temperatura controlada por un computador central. Luego, en el decanter horizontal se separa el agua existente en la pasta y el aceite de oliva, y tras pasar por un filtro que retiene cualquier impureza residual, el aceite es sometido a su último centrifugado, esta vez en una centrífuga vertical, la cual separa lo último de agua que pudiera existir y entrega a un recipiente de acero inoxidable este natural jugo de la aceituna (aceite de oliva).
http://www.vallearriba.cl/esp_fabrica.php
The olives are first washed to remove dirt and leaves. They enter the hammer mill where the olive and stone are converted to a paste. The paste is then mixed, for up to several hours in a malaxeur at a controlled temperature (27-35C) to allow the oil droplets to agglomerate into larger separable drops. Screw conveyors transport the paste to the decanter (centrifuge) which separates olive oil from waste water and solids (olive pomace). The oil passes through a vibrating sieve to remove any solids. The oil then enters a separator which removes the remaining sludge and water. The oil is allowed to settle in storage tanks, to allow fine impurities (fines) to settle before it is bottled.
http://www.riverinaolivegrove.com/page6.html
Please see pdf ref below, which explains this.
Mixing or Malaxation for 20 to 40 minutes allows small oil droplets to combine into bigger ones which can be removed in the next step. It is an absolutely necessary step. The paste is often heated to 28 degrees centigrade during this process. The most common mixer is a horizontal trough with spiral mixing blades.
Malaxation means the action of reducing to a soft mass by kneading or rolling.
Desde la tolva de recepción, sube por correas de caucho alimenticio hasta su lavado. Primero se le hace un soplado con aire, que elimina el polvo y hojas que pudieran estar presentes, para luego pasar por el lavado con agua y ser pesada en forma continua y electrónica. Una vez pesada, pasa a la etapa de molienda, la cual entrega a la amasadora una pasta de aceitunas. Cabe mencionar que todo este traspaso tanto de las aceitunas como de su pasta, se realiza por tuberías de acero inoxidable, sin intervención del hombre.
En la amasadora, la pasta se bate por el tiempo requerido según la variedad y tipo de aceituna, durante un lapso que puede fluctuar entre 30 minutos y una hora, a una temperatura controlada por un computador central. Luego, en el decanter horizontal se separa el agua existente en la pasta y el aceite de oliva, y tras pasar por un filtro que retiene cualquier impureza residual, el aceite es sometido a su último centrifugado, esta vez en una centrífuga vertical, la cual separa lo último de agua que pudiera existir y entrega a un recipiente de acero inoxidable este natural jugo de la aceituna (aceite de oliva).
http://www.vallearriba.cl/esp_fabrica.php
The olives are first washed to remove dirt and leaves. They enter the hammer mill where the olive and stone are converted to a paste. The paste is then mixed, for up to several hours in a malaxeur at a controlled temperature (27-35C) to allow the oil droplets to agglomerate into larger separable drops. Screw conveyors transport the paste to the decanter (centrifuge) which separates olive oil from waste water and solids (olive pomace). The oil passes through a vibrating sieve to remove any solids. The oil then enters a separator which removes the remaining sludge and water. The oil is allowed to settle in storage tanks, to allow fine impurities (fines) to settle before it is bottled.
http://www.riverinaolivegrove.com/page6.html
Please see pdf ref below, which explains this.
Mixing or Malaxation for 20 to 40 minutes allows small oil droplets to combine into bigger ones which can be removed in the next step. It is an absolutely necessary step. The paste is often heated to 28 degrees centigrade during this process. The most common mixer is a horizontal trough with spiral mixing blades.
4 KudoZ points awarded for this answer.
Comment: "Thank you once more!!!"
5 mins
kneader
;)
Peer comment(s):
neutral |
Mijo Schyllert
: could there be a special word for this one - and could we find it?
27 mins
|
36 mins
olive press
me best guess
+1
37 mins
industrial mixer
think this could be it. Check out first reference, as this page explains the process of olive-oil making, could help you get a grip on it - good luck!
Peer comment(s):
agree |
Nikki Graham
: sorry, I forgot you'd already said mixer when I was researching the question (it was the industrial that threw me, as I don't think it's necessary)
12 hrs
|
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