Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
Spanish to English translations [PRO]
Tech/Engineering - Agriculture | | Spanish term or phrase: amasadora | | la mezcla pasa a una amasadora. Produccion de aceite de oliva en Argentina. |
| Ines InsuaKudoZ activityQuestions: 547 (none open) ( 9 closed without grading) Answers: 111
| | Local time: 22:47
|
| | mixer / malaxeur / malaxator | Explanation:
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. |
| Selected response from:
  Nikki Graham
United Kingdom
Local time: 02:47
| Grading comment Thank you once more!!!
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
5 mins confidence:  
36 mins confidence:
37 mins confidence: peer agreement (net): +1
12 hrs confidence: mixer / malaxeur / malaxator
Explanation:
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.
Reference: http://cesonoma.ucdavis.edu/HORTIC/spain_olive.pdf
Reference: http://www.oliveoilsource.com/mill_and_press_facts3.htm
| Nikki Graham
United Kingdom
Local time: 02:47
Works in field
Native speaker of:  English
PRO pts in category: 48
|
| | | | Login to enter a peer comment (or grade) |
Return to KudoZ list
| Changes made by editors |
|---|
| Jul 1, 2005 - Changes made by Nikki Graham: | | Field (specific) | (none) => Agriculture |
|
|
| | | | X Sign in to your ProZ.com account... | | | | |
| KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases. See also: Search millions of term translations  |
The translation workplace 
