{"id":2639,"date":"2024-10-11T11:48:50","date_gmt":"2024-10-11T08:48:50","guid":{"rendered":"https:\/\/odimzeytinyaglari.com\/?page_id=2639"},"modified":"2025-01-17T14:11:14","modified_gmt":"2025-01-17T11:11:14","slug":"zeytinyagi-teknolojisi","status":"publish","type":"page","link":"https:\/\/odimzeytinyaglari.com\/?page_id=2639","title":{"rendered":"Zeytinya\u011f\u0131 Teknolojisi"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2639\" class=\"elementor elementor-2639\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3d121a1f elementor-section-full_width elementor-section-stretched elementor-section-height-default elementor-section-height-default\" data-id=\"3d121a1f\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6d620c9e\" data-id=\"6d620c9e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15d10c34 elementor-widget elementor-widget-ogenix-header\" data-id=\"15d10c34\" data-element_type=\"widget\" data-widget_type=\"ogenix-header.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\r\n\t<header class=\"main-header\">\r\n\t\t<div class=\"main-header__wrapper\">\r\n\t\t\t<div class=\"main-header__wrapper-inner\">\r\n\t\t\t\t<div class=\"main-header__logo logo-retina\">\r\n\t\t\t\t\t<a href=\"https:\/\/odimzeytinyaglari.com\/\">\r\n\t\t\t\t\t\t<img decoding=\"async\" width=\"104\" height=\"63\" src=\"https:\/\/odimzeytinyaglari.com\/wp-content\/uploads\/2025\/01\/odm-high-resolution-logo__1_-removebg-preview-1.png\" alt=\"Odim\">\r\n\t\t\t\t\t<\/a>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t<div class=\"main-header__right\">\r\n\t\t\t\t\t<div class=\"main-header__top\">\r\n\t\t\t\t\t\t<div class=\"main-header__top-inner\">\r\n\t\t\t\t\t\t\t<div class=\"main-header__top-left\">\r\n\t\t\t\t\t\t\t\t<p class=\"main-header__top-left-text\">Tazelik her\u015feydir!<\/p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"main-header__social\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"icon-svg\" href=\"https:\/\/wa.me\/+905327676622?text=Merhaba\"  >\r\n\t\t\t\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"  e-font-icon-svg e-fab-whatsapp\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M380.9 97.1C339 55.1 283.2 32 223.9 32c-122.4 0-222 99.6-222 222 0 39.1 10.2 77.3 29.6 111L0 480l117.7-30.9c32.4 17.7 68.9 27 106.1 27h.1c122.3 0 224.1-99.6 224.1-222 0-59.3-25.2-115-67.1-157zm-157 341.6c-33.2 0-65.7-8.9-94-25.7l-6.7-4-69.8 18.3L72 359.2l-4.4-7c-18.5-29.4-28.2-63.3-28.2-98.2 0-101.7 82.8-184.5 184.6-184.5 49.3 0 95.6 19.2 130.4 54.1 34.8 34.9 56.2 81.2 56.1 130.5 0 101.8-84.9 184.6-186.6 184.6zm101.2-138.2c-5.5-2.8-32.8-16.2-37.9-18-5.1-1.9-8.8-2.8-12.5 2.8-3.7 5.6-14.3 18-17.6 21.8-3.2 3.7-6.5 4.2-12 1.4-32.6-16.3-54-29.1-75.5-66-5.7-9.8 5.7-9.1 16.3-30.3 1.8-3.7.9-6.9-.5-9.7-1.4-2.8-12.5-30.1-17.1-41.2-4.5-10.8-9.1-9.3-12.5-9.5-3.2-.2-6.9-.2-10.6-.2-3.7 0-9.7 1.4-14.8 6.9-5.1 5.6-19.4 19-19.4 46.3 0 27.3 19.9 53.7 22.6 57.4 2.8 3.7 39.1 59.7 94.8 83.8 35.2 15.2 49 16.5 66.6 13.9 10.7-1.6 32.8-13.4 37.4-26.4 4.6-13 4.6-24.1 3.2-26.4-1.3-2.5-5-3.9-10.5-6.6z\"><\/path><\/svg>\t\t\t\t\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"main-header__top-right\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<ul class=\"list-unstyled main-header__contact-list ml-0\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"icon\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"  fas fa-mobile\"><\/i>\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"text\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<p class=\"\"><a href=\"tel:+905327676622\">05327676622<\/a><\/p>\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"icon\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"  e-font-icon-svg e-fas-envelope-open\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M512 464c0 26.51-21.49 48-48 48H48c-26.51 0-48-21.49-48-48V200.724a48 48 0 0 1 18.387-37.776c24.913-19.529 45.501-35.365 164.2-121.511C199.412 29.17 232.797-.347 256 .003c23.198-.354 56.596 29.172 73.413 41.433 118.687 86.137 139.303 101.995 164.2 121.512A48 48 0 0 1 512 200.724V464zm-65.666-196.605c-2.563-3.728-7.7-4.595-11.339-1.907-22.845 16.873-55.462 40.705-105.582 77.079-16.825 12.266-50.21 41.781-73.413 41.43-23.211.344-56.559-29.143-73.413-41.43-50.114-36.37-82.734-60.204-105.582-77.079-3.639-2.688-8.776-1.821-11.339 1.907l-9.072 13.196a7.998 7.998 0 0 0 1.839 10.967c22.887 16.899 55.454 40.69 105.303 76.868 20.274 14.781 56.524 47.813 92.264 47.573 35.724.242 71.961-32.771 92.263-47.573 49.85-36.179 82.418-59.97 105.303-76.868a7.998 7.998 0 0 0 1.839-10.967l-9.071-13.196z\"><\/path><\/svg>\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"text\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t<\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div class=\"main-header__right-bottom\">\r\n\t\t\t\t\t\t<nav class=\"main-menu\">\r\n\t\t\t\t\t\t\t<div class=\"main-menu__wrapper\">\r\n\t\t\t\t\t\t\t\t<div class=\"main-menu__wrapper-inner\">\r\n\t\t\t\t\t\t\t\t\t<div class=\"main-menu__main-menu-box\">\r\n\t\t\t\t\t\t\t\t\t\t<a href=\"#\" class=\"mobile-nav__toggler\"><i class=\"fa fa-bars\"><\/i><\/a>\r\n\t\t\t\t\t\t\t\t\t\t<div class=\"menu-primary-menu-container\"><ul id=\"menu-primary-menu\" class=\"main-menu__list\"><li id=\"menu-item-30\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-30\"><a href=\"\/\">Anasayfa<\/a><\/li>\n<li id=\"menu-item-701\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-701\"><a href=\"#\">Zeytin<\/a>\n<ul class=\"sub-menu\">\n\t<li id=\"menu-item-2663\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2663\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2624\">Tarih\u00e7e<\/a><\/li>\n\t<li id=\"menu-item-2662\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2662\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2626\">D\u00fcnya\u2019da Zeytincilik<\/a><\/li>\n\t<li id=\"menu-item-2660\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2660\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2630\">Zeytin Yeti\u015ftiricili\u011fi<\/a><\/li>\n\t<li id=\"menu-item-2661\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2661\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2628\">T\u00fcrkiyede Zeytincilik<\/a><\/li>\n\t<li id=\"menu-item-2659\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2659\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2632\">Zeytin \u00c7e\u015fitleri<\/a><\/li>\n<\/ul>\n<\/li>\n<li id=\"menu-item-349\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-349\"><a href=\"#\">Zeytinya\u011f\u0131<\/a>\n<ul class=\"sub-menu\">\n\t<li id=\"menu-item-2657\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2657\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2636\">Zeytinya\u011f\u0131 Tarih\u00e7esi<\/a><\/li>\n\t<li id=\"menu-item-2655\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2655\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2641\">Zeytinya\u011f\u0131 ve Sa\u011fl\u0131k<\/a><\/li>\n\t<li id=\"menu-item-2656\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2656\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2639\">Zeytinya\u011f\u0131 Teknolojisi<\/a><\/li>\n\t<li id=\"menu-item-2658\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2658\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2634\">Zeytin Salamura Teknolojisi<\/a><\/li>\n<\/ul>\n<\/li>\n<li id=\"menu-item-777\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-777\"><a href=\"#\">Hakk\u0131m\u0131zda<\/a>\n<ul class=\"sub-menu\">\n\t<li id=\"menu-item-575\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-575\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=481\">Hakk\u0131m\u0131zda<\/a><\/li>\n\t<li id=\"menu-item-2672\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2672\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2665\">Kalite Politikam\u0131z<\/a><\/li>\n\t<li id=\"menu-item-2673\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2673\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2664\">Kurulu\u015f<\/a><\/li>\n\t<li id=\"menu-item-2674\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2674\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2666\">Misyonu ve Vizyonu<\/a><\/li>\n<\/ul>\n<\/li>\n<li id=\"menu-item-355\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-355\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=211\">\u0130leti\u015fim<\/a><\/li>\n<\/ul><\/div>\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t<div class=\"main-menu__right\">\r\n\t\t\t\t\t\t\t\t\t\t<div class=\"main-menu__search-cart-btn\">\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"main-menu__search-cart-box\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"main-menu__cart-box\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2500\" class=\"main-menu__cart icon-shopping-cart\"><\/a>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"main-menu__btn-box\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"thm-btn main-menu__btn\" href=\"https:\/\/wa.me\/+905327676622?text=Merhaba\"  >Al\u0131\u015fveri\u015f<\/a>\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/nav>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/header>\r\n\r\n\r\n\t\r\n\r\n\r\n\r\n<div class=\"mobile-nav__wrapper\">\r\n\t<div class=\"mobile-nav__overlay mobile-nav__toggler\"><\/div>\r\n\t<!-- \/.mobile-nav__overlay -->\r\n\t<div class=\"mobile-nav__content\">\r\n\t\t<span class=\"mobile-nav__close mobile-nav__toggler\"><i class=\"fa fa-times\"><\/i><\/span>\r\n\r\n\t\t<div class=\"logo-box\">\r\n\t\t\t<a href=\"https:\/\/odimzeytinyaglari.com\/\" aria-label=\"logo image\">\r\n\t\t\t\t<img decoding=\"async\" width=\"104\" height=\"63\" src=\"https:\/\/odimzeytinyaglari.com\/wp-content\/uploads\/2025\/01\/odm-high-resolution-logo__1_-removebg-preview-1.png\" alt=\"Odim\" \/>\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t<!-- \/.logo-box -->\r\n\t\t<div class=\"mobile-nav__container\"><\/div>\r\n\t\t<!-- \/.mobile-nav__container -->\r\n\t\t<ul class=\"mobile-nav__contact list-unstyled ml-0\">\r\n\t\t\t\t\t\t\t\t\t\t<li>\r\n\t\t\t\t\t<i class=\"fa fa-phone-alt\"><\/i>\r\n\t\t\t\t\t<a href=\"tel:http:\/\/05327676622\">\r\n\t\t\t\t\t\t05327676622\t\t\t\t\t<\/a>\r\n\t\t\t\t<\/li>\r\n\t\t\t\t\t<\/ul><!-- \/.mobile-nav__contact -->\r\n\t\t<div class=\"mobile-nav__top\">\r\n\t\t\t<div class=\"mobile-nav__social\">\r\n\t\t\t\t\t\t\t<\/div><!-- \/.mobile-nav__social -->\r\n\t\t<\/div><!-- \/.mobile-nav__top -->\r\n\r\n\t<\/div>\r\n\t<!-- \/.mobile-nav__content -->\r\n<\/div>\r\n\r\n\r\n<div class=\"search-popup\">\r\n\t<div class=\"search-popup__overlay search-toggler\"><\/div>\r\n\t<!-- \/.search-popup__overlay -->\r\n\t<div class=\"search-popup__content\">\r\n\t\t<form role=\"search\" method=\"get\" action=\"https:\/\/odimzeytinyaglari.com\/\">\r\n\t\t\t<input type=\"search\" name=\"s\" value=\"\" placeholder=\"Search Here...\" 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elementor-element-6f82d308 elementor-widget elementor-widget-ogenix-sidebar-nav\" data-id=\"6f82d308\" data-element_type=\"widget\" data-widget_type=\"ogenix-sidebar-nav.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t    <div class=\"service-details__category\">\r\n                    <ul id=\"menu-service-menu\" class=\"service-details__category-list list-unstyled ml-0\"><li id=\"menu-item-2654\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2654\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2624\"><span class=\"icon-right-arrow\"><\/span>Tarih\u00e7e<\/a><\/li>\n<li id=\"menu-item-2653\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2653\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2626\"><span class=\"icon-right-arrow\"><\/span>D\u00fcnya\u2019da Zeytincilik<\/a><\/li>\n<li id=\"menu-item-2652\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2652\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2628\"><span class=\"icon-right-arrow\"><\/span>T\u00fcrkiyede Zeytincilik<\/a><\/li>\n<li id=\"menu-item-2651\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2651\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2630\"><span class=\"icon-right-arrow\"><\/span>Zeytin Yeti\u015ftiricili\u011fi<\/a><\/li>\n<li id=\"menu-item-2650\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2650\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2632\"><span class=\"icon-right-arrow\"><\/span>Zeytin \u00c7e\u015fitleri<\/a><\/li>\n<li id=\"menu-item-2649\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2649\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2634\"><span class=\"icon-right-arrow\"><\/span>Zeytin Salamura Teknolojisi<\/a><\/li>\n<li id=\"menu-item-2648\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2648\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2636\"><span class=\"icon-right-arrow\"><\/span>Zeytinya\u011f\u0131 Tarih\u00e7esi<\/a><\/li>\n<li id=\"menu-item-2647\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2647\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2639\"><span class=\"icon-right-arrow\"><\/span>Zeytinya\u011f\u0131 Teknolojisi<\/a><\/li>\n<li id=\"menu-item-2646\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2646\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2641\"><span class=\"icon-right-arrow\"><\/span>Zeytinya\u011f\u0131 ve Sa\u011fl\u0131k<\/a><\/li>\n<li id=\"menu-item-2645\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2645\"><a href=\"https:\/\/odimzeytinyaglari.com\/?page_id=2643\"><span class=\"icon-right-arrow\"><\/span>Zeytinya\u011f\u0131 \u2013 Beslenme<\/a><\/li>\n<\/ul>            <\/div>\r\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7b1bcc34 elementor-widget elementor-widget-footer-sidebar-call-to-action\" data-id=\"7b1bcc34\" data-element_type=\"widget\" data-widget_type=\"footer-sidebar-call-to-action.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\r\n    <div class=\"we-sell\">\r\n                    <div class=\"we-sell__bg-img\" style=\"background-image: url(http:\/\/bracketweb.com\/ogenixwp\/wp-content\/uploads\/2023\/02\/we-sell-bg-img.jpg);\"><\/div>\r\n                            <h3 class=\"we-sell__title\">Organik \u00fcr\u00fcnler sat\u0131yoruz<\/h3>                <div class=\"we-sell__icon\">\r\n            <span aria-hidden=\"true\" class=\"  icon-phone-ringing\"><\/span>        <\/div>\r\n        <div class=\"we-sell__help-line\">\r\n                            <p class=\"we-sell__help-line-text\">Sipari\u015f ve ileti\u015fim i\u00e7in<\/p>\r\n                                        <h5 class=\"we-sell__help-line-number\"><a href=\"tel:905327676622\">0532 767 66 22<\/a><\/h5>\r\n                    <\/div>\r\n    <\/div>\r\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7e848c49 service-details__right\" data-id=\"7e848c49\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-27669c85 elementor-widget elementor-widget-ogenix-service-details\" data-id=\"27669c85\" data-element_type=\"widget\" data-widget_type=\"ogenix-service-details.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\r\n\t<div class=\"service-details__img\">\r\n\t\t<img decoding=\"async\" src=\"https:\/\/odimzeytinyaglari.com\/wp-content\/uploads\/2025\/01\/pexels-juliasakelli-1047312-1.jpg\" alt=\"\" title=\"pexels-juliasakelli-1047312 (1)\" >\t\t<div class=\"service-details__icon\">\r\n\t\t\t<span aria-hidden=\"true\" class=\"   icon-organic-food\"><\/span>\t\t<\/div>\r\n\t<\/div>\r\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3f028db elementor-widget elementor-widget-heading\" data-id=\"3f028db\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><h2 style=\"font-family: var( --e-global-typography-primary-font-family ), Sans-serif;letter-spacing: var(--ogenix-letter-spacing)\"><span style=\"font-weight: bolder;color: var(--ogenix-black, #2a491d);font-family: inherit;font-size: inherit;font-style: inherit;font-variant: inherit;letter-spacing: normal;text-align: justify;margin: 0px;padding: 0px;line-height: inherit;vertical-align: baseline\">ZEYT\u0130NYA\u011eI TEKNOLOJ\u0130S\u0130<\/span><span style=\"color: var( --e-global-color-primary );font-family: var( --e-global-typography-primary-font-family ), Sans-serif;font-size: 36px;letter-spacing: var(--ogenix-letter-spacing)\"><\/span><\/h2><\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6912015f elementor-widget elementor-widget-text-editor\" data-id=\"6912015f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Bir tar\u0131m \u00fcr\u00fcn\u00fc ne kadar iyi de\u011ferlendirilirse, \u00fcretimi o oranda artar. Di\u011fer bitkisel ya\u011flara oranla daha y\u00fcksek bir de\u011fer ta\u015f\u0131yan zeytinya\u011f\u0131, \u00fcst\u00fcn organoleptik, fiziksel ve kimyasal \u00f6zelliklere sahiptir. Zeytinya\u011f\u0131n\u0131n elde edilmesi a\u015famas\u0131nda da bu \u00fcst\u00fcn niteliklerin korunmas\u0131 gerekir. \u0130yi kaliteli zeytinya\u011f\u0131 \u00fcretimi, zeytinin yeti\u015ftirilmesi, hasad\u0131 ve ya\u011f\u0131n elde edilmesi gibi i\u015fleme kademelerinde tekni\u011fin \u00f6ng\u00f6rd\u00fc\u011f\u00fc \u015fartlara tam olarak uymakla m\u00fcmk\u00fcnd\u00fcr. Ya\u011f\u0131n elde edilmesinde, en ilkel i\u015fleme \u015feklinde dahi zeytin i\u015fleninceye kadar \u00e7e\u015fitli a\u015famalardan ge\u00e7mektedir ve her a\u015faman\u0131n ya\u011f\u0131n kalitesine etkileri bulunmaktad\u0131r. Bu nedenle ayn\u0131 genotipten ve ayn\u0131 b\u00f6lgeden al\u0131nan zeytinlerin farkl\u0131 i\u015fleme teknikleriyle zeytinya\u011f\u0131na i\u015flenmesi bile \u00fcretilen ya\u011f\u0131n kalitatif \u00f6zelliklerinde \u00f6nemli varyasyonlara neden olabilmektedir. \u00c7ok eski \u00e7a\u011flardan beri s\u00fcrekli geli\u015fim i\u00e7inde olan zeytinya\u011f\u0131 i\u015fleme sistemleri g\u00fcn\u00fcm\u00fczde halen de\u011fi\u015fmekte ve geli\u015fmektedir, ama hepsinde ortak olan bir nokta vard\u0131r ki, ya\u011f\u0131n sadece mekanik veya fiziksel y\u00f6ntemler kullan\u0131larak \u00e7\u0131kar\u0131lmas\u0131d\u0131r. Zeytinya\u011f\u0131 rafine edilmeden, nat\u00fcrel (virjin) olarak t\u00fcketilen nadir ya\u011flardand\u0131r. Geleneksel zeytinya\u011f\u0131 i\u015fleme teknolojilerinin detaylar\u0131 literat\u00fcrde bulunabilir. \u015eu anda kullan\u0131mda olan i\u015fleme teknikleri ana detaylar\u0131yla incelenecektir (Boskou, 1986; Kayahan ve Tekin, 2006; G\u00f6\u011f\u00fc\u015f ve ark., 2009).<br \/>Zeytinin hasat d\u00f6nemi ve hasat \u015fekli son \u00fcr\u00fcn kalitesine \u00f6nemli oranda etkileyen fakt\u00f6rlerdir. Zeytin meyvesi i\u00e7in \u2018Olgunluk \u0130ndeksi\u2019 hesaplan\u0131r ve hasat zaman\u0131na karar verilir. Hasat a\u011fa\u00e7 \u00fczerinde, elle s\u0131y\u0131rma, mekanik hasat ve yerden toplama \u015fekillerinde yap\u0131labilir. Yerden toplanan \u2018dip zeytinlerinin\u2019 as\u0131l hasada (\u00fcst zeytin) kar\u0131\u015ft\u0131r\u0131lmamas\u0131 \u00e7ok \u00f6nemlidir. Hasatta ve sonras\u0131nda ta\u015f\u0131n\u0131p bekletilmesi ve i\u015flenmeye ba\u015flan\u0131ncaya kadar zeytinlerin \u00e7ok iyi muhafaza edilmesi, mekanik zararlar, k\u0131z\u0131\u015fma ve mikrobiyal bozulmalara kar\u015f\u0131 korunmas\u0131 gerekmektedir. Bunlarla ilgili bilgiler kaynaklarda detayl\u0131ca mevcuttur (Boskou, 1986; Kayahan ve Tekin, 2006; G\u00f6\u011f\u00fc\u015f ve ark., 2009).<\/p><p><b>Zeytinya\u011f\u0131 elde edilmesinde uygulanan ana i\u015flemler ise a\u015fa\u011f\u0131daki gibi \u00f6zetlenebilir<br \/><\/b><strong>1. Zeytinin fabrikaya kabul\u00fc:<\/strong>\u00a0Zeytin al\u0131m\u0131 baz\u0131 Avrupa \u00fclkelerinde kooperatif kurulu\u015flar arac\u0131l\u0131\u011f\u0131yla yap\u0131lmaktad\u0131r. \u00dclkemizde zeytin al\u0131m\u0131 ham ya\u011f veya kilo ba\u015f\u0131na s\u0131k\u0131m \u00fccreti uygulamas\u0131na dayan\u0131r. Zeytinin olgunluk ve sa\u011flaml\u0131k kriterlerine g\u00f6re fabrikaya kabul i\u015flemi yap\u0131lmaktad\u0131r. Bunlar\u0131n tespiti ile istenilen kaliteye uygun zeytinya\u011f\u0131 eldeki ham maddeyle i\u015flenmi\u015f olacakt\u0131r. \u00d6zellikle de a\u011fa\u00e7tan d\u00f6k\u00fclen dip zeytin ve daldan toplanan zeytinden elde edilen ya\u011flar\u0131n fark\u0131 da g\u00f6z \u00f6n\u00fcne al\u0131nca,\u00a0 al\u0131m i\u015fleminin \u00f6nemi ortaya \u00e7\u0131kmaktad\u0131r (Ersoy, 1991).<\/p><p><strong>2. Yaprak ay\u0131rma ve y\u0131kama:<\/strong>\u00a0Zeytinlerin fabrikada ya\u011fa i\u015flenmesi yaprak ay\u0131rma ve y\u0131kama i\u015flemiyle ba\u015flar. Hasat sonras\u0131nda yaprak, ta\u015f, toprak gibi yabanc\u0131 maddeler zeytinlerle ta\u015f\u0131n\u0131r. \u0130yi kalitede ya\u011f elde edilmesi ve makinelerde meydana gelebilecek ar\u0131zalar\u0131 gidermek i\u00e7in zeytinlerin bu yabanc\u0131 maddelerden temizlenmesi gerekmektedir. Yaprak ay\u0131rma, zeytinlerin tarlada temizlenmesi veya y\u0131kama makinelerine eklenen aspirasyon sistemi ile yap\u0131lmaktad\u0131r. Meydana gelebilecek kay\u0131plar\u0131 \u00f6nlemek ve depolama s\u0131ras\u0131nda fermantasyon olmamas\u0131 i\u00e7in zeytin tanelerinin fabrikaya m\u00fcmk\u00fcn oldu\u011funca sa\u011flam olarak getirilmesine ve y\u0131kama s\u0131ras\u0131nda zarlar\u0131n\u0131n zedelenmemesine dikkat edilmelidir. Zeytinleri y\u0131kamada helezonlu paletli y\u0131kama tanklar\u0131, kafesli d\u00f6ner dolap, bas\u0131n\u00e7l\u0131 su titre\u015fen elekli ve su i\u00e7erisine hava vererek hareketli tip y\u0131kama makineleri kullan\u0131lmaktad\u0131r. 100 kg zeytini y\u0131kamak i\u00e7in ham maddenin durumuna g\u00f6re 10 ila 100 kg aras\u0131nda su harcan\u0131r (Boskou, 1986).<br \/><strong>3. K\u0131rma \u2013 Ezme i\u015flemi:<\/strong>\u00a0K\u0131rma i\u015flemi hem fiziksel hem de kimyasal bak\u0131mdan \u00f6nemlidir. \u00c7\u00fcnk\u00fc zeytinya\u011f\u0131n\u0131n zeytin dokusundan \u00e7\u0131kar\u0131lmas\u0131 zeytinlerin k\u0131r\u0131lmas\u0131 ve ezilmesiyle ba\u015flar. Ama\u00e7 ya\u011f\u0131n h\u00fccre i\u00e7i bo\u015fluklardan \u00e7\u0131kar\u0131lmas\u0131 i\u00e7in meyve eti h\u00fccrelerinin par\u00e7alanmas\u0131d\u0131r. K\u0131rma ve ezme i\u015fleminde ta\u015f de\u011firmenler ve metal k\u0131r\u0131c\u0131lar kullan\u0131lmaktad\u0131r.<br \/>Ta\u015f de\u011firmenler \u00e7ok eski y\u0131llardan beri kullan\u0131lan bir ezme ve \u00f6\u011f\u00fctme metodudur. De\u011firmen ta\u015f\u0131 k\u0131vaml\u0131, homojen bir hamur elde edilinceye kadar zeytinleri tekrar tekrar ezer. Hamurun \u00e7ok ince olmamas\u0131 i\u00e7in ta\u015f y\u00fczeyleri p\u00fcr\u00fczl\u00fc yap\u0131lm\u0131\u015ft\u0131r. \u00d6nceleri ta\u015f dibeklerde yap\u0131l\u0131rken daha sonra d\u00f6ner ta\u015flar kullan\u0131lmaya ba\u015flanm\u0131\u015ft\u0131r. A\u011f\u0131rl\u0131klar\u0131 yakla\u015f\u0131k 2000 kg olan silindir veya konik 2 ila 4 adet granit ta\u015ftan olu\u015fmaktad\u0131r. A\u015f\u0131r\u0131 ezilmi\u015f hamur par\u00e7ac\u0131klar\u0131 daha sonraki s\u0131v\u0131 ve kat\u0131 fazlar\u0131n ayr\u0131lmas\u0131nda olumsuz etki yapmaktad\u0131r. Bu nedenle \u00f6zellikle de\u011firmen ta\u015flar\u0131 \u00e7ok a\u011f\u0131rsa ezme i\u015flemi 20\u201330 dk. yap\u0131lmas\u0131 uygun olmaktad\u0131r. Ta\u015f de\u011firmenlerin ba\u015fl\u0131ca avantajlar\u0131 \u015funlard\u0131r; hamurun \u0131s\u0131nmas\u0131 ve metalle bula\u015fma riski olmaz, em\u00fclsiyon olu\u015fumuna sebep olmaz, ya\u011f damlac\u0131klar\u0131n\u0131n toplanmas\u0131n\u0131 kolayla\u015ft\u0131r\u0131r ve k\u0131smen de olsa yo\u011furma i\u015flemi gibi davran\u0131r, h\u00fccreler iyi \u015fekilde par\u00e7alan\u0131r ve ya\u011f a\u00e7\u0131\u011fa \u00e7\u0131kar\u0131l\u0131r ve hamurun haz\u0131rlanmas\u0131 zeytine g\u00f6re ayarlanabilir. Dezavantaj olarak, hantal bir y\u00f6ntemdir ve ezme i\u015flemi yava\u015f ve kesiklidir. \u00d6te taraftan modern sistemlerde kullan\u0131lan metal de\u011firmenler esas olarak y\u00fcksek h\u0131zla d\u00f6nerek zeytinleri sabit metal kafese \u00e7arpt\u0131r\u0131p k\u0131ran ve ince hamur haline d\u00f6n\u00fc\u015ft\u00fcren de\u011fi\u015fik \u015fekillerdeki metal k\u0131s\u0131mlardan meydana gelmi\u015ftir. Metal de\u011firmenlerin ezme kapasiteleri y\u00fcksektir. S\u00fcrekli ve otomatik \u00e7al\u0131\u015fmaktad\u0131rlar. Bununla birlikte metal de\u011firmenlerde ezme i\u015fi h\u0131zl\u0131 ve kabad\u0131r, h\u00fccreler yeterince par\u00e7alanmaz, hamur gere\u011fi gibi haz\u0131rlanamaz ve bunun sonucunda da uzun s\u00fcre ve daha y\u00fcksek s\u0131cakl\u0131k derecesinde yo\u011furmak gerekir. Metal de\u011firmenlerin avantajlar\u0131; ezme kapasitesi \u00e7ok daha y\u00fcksektir, s\u00fcrekli \u00e7al\u0131\u015fan sistemdir, az yer kaplar ve ta\u015f de\u011firmene oranla pahal\u0131 de\u011fildir. Baz\u0131 dezavantajlar\u0131 ise, ezme h\u0131zl\u0131 ve kaba oldu\u011fundan h\u00fccreler yeterince par\u00e7alanamaz, em\u00fclsiyon olu\u015fma riski vard\u0131r ve hamur gerekti\u011fi gibi haz\u0131rlanmaz. \u00d6\u011f\u00fctme derecesinin iyi ayarlanamamas\u0131 pirina ve kara sudaki ya\u011f miktar\u0131n\u0131 artt\u0131rmaktad\u0131r. \u00d6\u011f\u00fctmede em\u00fclsiyon olu\u015fmas\u0131n\u0131 \u00f6nlemek ve hamurun hava ile temas\u0131n\u0131 azaltmak dikkat edilecek hususlardand\u0131r (Boskou, 1996).<br \/><strong>4. Yo\u011furma (Malaksasyon):<\/strong>\u00a0Zeytin ezildikten sonra \u00f6zellikle metal de\u011firmenler kullan\u0131ld\u0131\u011f\u0131nda yo\u011frulmas\u0131 gerekmektedir. Bu i\u015flem daha sonra kat\u0131\/s\u0131v\u0131 fazlar\u0131n ayr\u0131lmas\u0131nda ve hamurun haz\u0131rlanmas\u0131nda \u00f6nem ta\u015f\u0131r. Yo\u011furmada ama\u00e7 bir taraftan devaml\u0131 faz te\u015fkil edecek \u015fekilde ya\u011f damlac\u0131klar\u0131n\u0131n daha b\u00fcy\u00fck damlalar haline gelmesine yard\u0131m etmek ve ya\u011f\/su em\u00fclsiyonunu k\u0131rarak serbest ya\u011f y\u00fczdesini artt\u0131rmaktad\u0131r. Malaks\u00f6rler, yar\u0131m silindirik veya ba\u015fka \u015fekillerde, dik veya yatay milli \u015fekilde olabilir. \u0130\u00e7 cidarlar\u0131 paslanmaz \u00e7elikten yap\u0131lm\u0131\u015ft\u0131r. D\u0131\u015f cidar s\u0131cak su sirk\u00fclasyonu yap\u0131lacak \u015fekilde veya elektrikle \u00e7al\u0131\u015fan \u0131s\u0131tma sistemi ile donat\u0131lm\u0131\u015ft\u0131r. Mil \u00fczerinde spiral \u015fekilli par\u00e7alar veya hamuru yava\u015f yava\u015f d\u00f6nd\u00fcrerek yo\u011furan \u00e7e\u015fitli ebatlarda b\u0131\u00e7aklar tak\u0131lm\u0131\u015ft\u0131r. Ya\u011f\u0131n daha fazla al\u0131nmas\u0131 ve hamurun homojen kar\u0131\u015f\u0131m haline gelmesi i\u00e7in yo\u011furma i\u015flemi \u00f6nemlidir. Klasik sistem fabrikalarda yo\u011furucular bir torba y\u00fckleme sistemi ile te\u00e7hiz edilmi\u015ftir. Bu sistem vas\u0131tas\u0131yla hamur, presin y\u00fck\u00fcn\u00fc te\u015fkil eden hamur torbalar\u0131 \u00fczerine yay\u0131lmaktad\u0131r. Hamur, torba ba\u015f\u0131na yakla\u015f\u0131k 6 kg olacak \u015fekilde d\u00fczenli olarak da\u011f\u0131t\u0131l\u0131r. Torbalar pres aralar\u0131na kapasiteye ba\u011fl\u0131 olarak 50\u201370 adet olmak \u00fczere yerle\u015ftirilir. Genellikle 3 hamur y\u00fckl\u00fc torba, bir bo\u015f torbadan sonra konulan madeni disk y\u0131\u011f\u0131n\u0131n da\u011f\u0131lmas\u0131n\u0131 sa\u011flar. Hamur torbalar\u0131, preslerin alt tablas\u0131na d\u00f6k\u00fclen s\u0131v\u0131n\u0131n s\u0131zarak akmas\u0131n\u0131 sa\u011flayan s\u00fczge\u00e7 g\u00f6revi g\u00f6rmektedir (Ersoy, 1991; Boskou, 1996).<br \/><strong>5. Fazlar\u0131n ayr\u0131lmas\u0131 i\u015flemi:<\/strong>\u00a0Zeytin hamurundan s\u0131v\u0131 fazlar\u0131 (ya\u011f ve karasu)\u00a0 kat\u0131 fazdan ay\u0131rmak i\u00e7in \u00e7e\u015fitli metotlar kullan\u0131lmaktad\u0131r: a. kuvvetli bas\u0131n\u00e7la presleme, b. santrif\u00fcjleme, c. y\u00fczey gerilim farkl\u0131l\u0131\u011f\u0131na dayanan (perkolasyon) sistem ve d. do\u011fal dinlendirme (dekantasyon) i\u015flemi. Bu sistemlerden santrif\u00fcjleme sistemi hem h\u0131zl\u0131 ve kolay hem de nispeten daha ucuz oldu\u011fu i\u00e7in yayg\u0131nla\u015fmaktad\u0131r. Do\u011fal dekantasyonda daha \u00f6nceden herhangi bir sistemle k\u0131r\u0131lm\u0131\u015f ve yo\u011frulmu\u015f zeytin hamurundan s\u0131k\u0131larak elde edilen karasu-zeytinya\u011f\u0131 kar\u0131\u015f\u0131m\u0131 kaplarda bekletilerek yer\u00e7ekimi kuvvetinin etkisi alt\u0131nda su-ya\u011f fazlar\u0131n\u0131n ayr\u0131lmas\u0131 ve ayr\u0131\u015fan fazlar\u0131n birbirlerinden uzakla\u015ft\u0131r\u0131lmas\u0131 esas\u0131na dayan\u0131r. Olduk\u00e7a zaman al\u0131c\u0131 ve d\u00fc\u015f\u00fck kapasiteli bu sistem art\u0131k sadece baz\u0131 \u00f6zel \u00fcretim maksatlar\u0131 d\u0131\u015f\u0131nda veya aile tarz\u0131 i\u015fletmeler d\u0131\u015f\u0131nda kullan\u0131lmamaktad\u0131r. Bu \u00fcretimde ya\u011fda fermente (\u015farab\u0131ms\u0131, sirkemsi) aroma olu\u015fum riski vard\u0131r ve ya\u011f\u0131n bulan\u0131kl\u0131\u011f\u0131 daha fazlad\u0131r. Presleme sistemi tarihte \u00f6rneklerine rastlayabilece\u011fimiz ilk teknolojik uygulamad\u0131r. \u0130lk \u00f6nce tahtadan daha sonra d\u00f6kme demirden yap\u0131lm\u0131\u015f kamal\u0131, vin\u00e7li, vidal\u0131 presler olarak kar\u015f\u0131m\u0131za \u00e7\u0131km\u0131\u015ft\u0131r. \u015eimdilerde hidrolik ve s\u00fcper pres olarak \u00fcretimde kullan\u0131lmaktad\u0131r. Hidrolik preslerde rand\u0131man, y\u0131\u011f\u0131nlar\u0131n \u00e7ap\u0131na ba\u011fl\u0131 oldu\u011fu gibi, plato \u00fczerindeki bo\u015f alan, piston hareket h\u0131z\u0131na, hamur y\u0131\u011f\u0131n\u0131n yap\u0131s\u0131na ve kullan\u0131lan filtre materyaline ba\u011fl\u0131d\u0131r. Preslenecek y\u0131\u011f\u0131n\u0131n \u00e7ap\u0131 artt\u0131k\u00e7a, ya\u011fl\u0131 \u015f\u0131ran\u0131n gidece\u011fi yol uzad\u0131k\u00e7a ya\u011f\u0131n ayr\u0131lmas\u0131 i\u00e7in gereken g\u00fc\u00e7te o oranda artacakt\u0131r. S\u0131kma ne kadar h\u0131zl\u0131 olursa hamurda kalan ya\u011f miktar\u0131 o kadar fazla olur ve ayn\u0131 zamanda hamur torbalar\u0131nda y\u0131pranma olur. E\u011fer bas\u0131n\u00e7 kademeli y\u00fckselirse arzu edilen bas\u0131n\u00e7 seviyesine ula\u015f\u0131labilir. Uygulanan bas\u0131nc\u0131n etkisiyle hamur hacmi azal\u0131r. B\u00f6ylece s\u0131v\u0131 fazlar pirinadan ve torba deliklerinden \u00e7\u0131karak ya\u011fl\u0131 \u015f\u0131ran\u0131n iki faz\u0131n\u0131 meydana getirir. Bunlara etki eden fakt\u00f6rlerde s\u00f6z konusudur. Zeytin \u00f6zellikleri ile ilgili olarak rutubet, ya\u011f ve kat\u0131 madde oranlar\u0131 \u00f6nem arz etmektedir. Pistonun kald\u0131rma h\u0131z\u0131 ve s\u0131k\u0131m s\u00fcresi ve uygulanan maksimum bas\u0131n\u00e7 \u00f6nemlidir. S\u00fcper presler halen \u00fclkemizde kullan\u0131lmaktad\u0131r. Farkl\u0131 dizaynlar\u0131yla \u015fu anda en yayg\u0131n olarak kullan\u0131lan sistem santrif\u00fcjleme sistemidir.\u00a0 Santrif\u00fcjleme sisteminde hamura do\u011frudan santrif\u00fcj kuvveti uygulan\u0131r. Burada esas birbirine kar\u0131\u015fmayan s\u0131v\u0131lar\u0131n ve kat\u0131 maddelerin \u00f6zg\u00fcl a\u011f\u0131rl\u0131klar\u0131n\u0131n farkl\u0131 olmas\u0131d\u0131r. Yani ayn\u0131 anda ya\u011f, karasu ve pirinan\u0131n birbirinden ayr\u0131lmas\u0131 ger\u00e7ekle\u015fir. Bu ayr\u0131m dekant\u00f6r dedi\u011fimiz yatay santrif\u00fcjle m\u00fcmk\u00fcn olmaktad\u0131r. Ya\u011f \u00e7\u0131karma rand\u0131manlar\u0131 i\u015flenen zeytinlerin \u00f6zelliklerine ve dekant\u00f6r\u2019\u00fcn besleme debisine ba\u011fl\u0131d\u0131r. Ayr\u0131ca hamuru suland\u0131rmak i\u00e7in ilave edilen suyun miktar\u0131 ve s\u0131cakl\u0131\u011f\u0131 da buna etkilidir. Santrif\u00fcjleme sisteminde zeytin hamuru, \u00f6zellikle zor i\u015flenen zeytinlerde iyi yo\u011frulmal\u0131d\u0131r. Su miktar\u0131 gerekenden \u00e7ok veya az olmamal\u0131d\u0131r. 100 kg zeytin i\u00e7in 60-70 L ile 100-110 L aras\u0131nda de\u011fi\u015fmektedir. Suyun s\u0131cakl\u0131\u011f\u0131 ise ya\u011f rand\u0131man\u0131 \u00fczerinde daha az etkili olmakla birlikte ya\u011f\u0131n muhafazas\u0131 s\u0131ras\u0131nda ya\u011f \u00f6zelliklerine olumsuz etki yapmas\u0131n\u0131 \u00f6nlemek i\u00e7in 20-25 oC den y\u00fcksek olmamal\u0131d\u0131r. \u0130ki-fazl\u0131 ve \u00fc\u00e7-fazl\u0131 santrif\u00fcjleme sistemleri bir\u00e7ok alt kademede farkl\u0131 modifikasyonlar\u0131yla in\u015fa edilebilmektedir. Son zamanlarda iki-fazl\u0131 susuz sistemler ya\u011f kalitesindeki belirgin iyile\u015fmeden dolay\u0131 tercih edilmektedir. Perkolasyon sistemi olduk\u00e7a nadir bulunan ve \u00e7ok pahal\u0131 ve de\u011ferli \u00fcr\u00fcn veren bir sistemdir. Bu sistemde zeytinden ya\u011f elde edilmesi, ya\u011f ve kara suyun \u00e7elik b\u0131\u00e7aklarda farkl\u0131 y\u00fczey gerilimine sahip olmas\u0131 prensibine dayanmaktad\u0131r. Bu sistemle \u00e7elik lamalar zeytin hamuru i\u00e7ine dald\u0131r\u0131l\u0131p \u00e7\u0131kar\u0131l\u0131r. Bu s\u0131rada lamalar zeytinya\u011f\u0131yla kaplan\u0131r. Daha sonra ya\u011f damlalar\u0131 bir yard\u0131mc\u0131 aparat yard\u0131m\u0131yla lamalardan veya b\u0131\u00e7aklardan s\u0131yr\u0131larak toplan\u0131r. Bu \u015fekilde sadece ya\u011f ihtiva eden \u015f\u0131ra elde edilir. Bu sisteme\u00a0 \u2018so\u011fuk damlama sistemi\u2019 de denilmektedir. Bu sistemde zeytinlerin rutubeti d\u00fc\u015f\u00fck ve kat\u0131 madde i\u00e7eri\u011fi y\u00fcksekse genellikle iyi sonu\u00e7lar al\u0131nmaktad\u0131r.<\/p><p>a.\u00a0 KLAS\u0130K S\u0130STEM<\/p><p>KURU S\u0130STEM (S\u00dcPER PRES)<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA (Temizleme)<\/p><p>\u2193\u2193\u2193<\/p><p>KIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>EZME<\/p><p>\u2193\u2193\u2193<\/p><p>KARI\u015eTIRMA (Malaksasyon)<\/p><p>\u2193\u2193\u2193<\/p><p>BASKI (Presyon)<\/p><p>Perkolasyon sistemi ile ya\u011f \u00e7\u0131kar\u0131ld\u0131ktan sonra \u00e7ok rutubetli ve ya\u011fl\u0131 bir prina elde edilmektedir. Bu prinadaki ya\u011f daha sonra presleme veya santrif\u00fcjleme ile al\u0131nmal\u0131d\u0131r. \u00c7\u00fcnk\u00fc perkolasyon ile ya\u011f\u0131n tamam\u0131 al\u0131namamaktad\u0131r. Bu kombine sistemlerden en tan\u0131nm\u0131\u015f\u0131 \u2018Sinolea\u2019 d\u0131r. Bu sistem \u015fu an tercih edilen en iyi sistemdir. Ve \u00f6zellikle iyi zeytinle \u00e7al\u0131\u015f\u0131ld\u0131\u011f\u0131nda \u00e7ok kaliteli ya\u011f elde etmek m\u00fcmk\u00fcnd\u00fcr (Boskou, 1986; Kayahan ve Tekin, 2006; G\u00f6\u011f\u00fc\u015f ve ark., 2009).<\/p><p>b.\u00a0\u00a0 KLAS\u0130K S\u0130STEM<\/p><p>SULU S\u0130STEM (H\u0130DROL\u0130K PRES )<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA (Temizleme)<\/p><p>\u2193\u2193\u2193<\/p><p>EZME ve KARI\u015eTIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>HAF\u0130F BASKI<\/p><p>\u2193\u2193\u2193<\/p><p>Ya\u011fl\u0131 Pirina\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ya\u011f + Karasu<\/p><p>\u2193\u2193\u2193<\/p><p>S\u0131cak su ilavesi<\/p><p>\u2193\u2193\u2193<\/p><p>Y\u00dcKSEK BASKI<\/p><p>\u2193\u2193\u2193<\/p><p>Pirina\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ya\u011f + Karasu\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Santrif\u00fcjleme<\/p><p>Veya<\/p><p>Dekantasyon<\/p><p>\u2193\u2193\u2193<\/p><p>Ya\u011f\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Karasu<\/p><p>Farkl\u0131 sistemlerden \u00e7\u0131kan kat\u0131 at\u0131k, pirina\u2019n\u0131n \u00f6zellikleri de farkl\u0131l\u0131klar g\u00f6stermektedir. Pirinan\u0131n nem ve ya\u011f oran\u0131, daha sonraki de\u011ferlendirme \u015feklini ve verimini do\u011frudan belirlemektedir. Esas olarak pirinada kalan ya\u011f oran\u0131n\u0131 minimize etmek t\u00fcm sistemlerde ama\u00e7lanmaktad\u0131r. Ancak \u00f6zellikle perkolasyon ve presyon sistemlerinde pirinada %6-10 civar\u0131nda ya\u011f kalabilmektedir. Santrif\u00fcjl\u00fc sistemlerde hamura su kat\u0131lmas\u0131 da pirinan\u0131n nem miktar\u0131n\u0131 etkilemektedir. Daha nemli pirina hem kalan ya\u011f\u0131n \u00e7abuk bozulmas\u0131na neden olmakta hem de pirina ya\u011f\u0131n\u0131n solventle ekstraksiyonu \u00f6ncesinde kurutma masraflar\u0131n\u0131 art\u0131rmaktad\u0131r (Ersoy, 1991; Boskou, 1996).<\/p><p>c. MODERN S\u0130STEM<\/p><p>KONT\u0130N\u00dc SANTR\u0130F\u00dcJLEME S\u0130STEM\u0130<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YAPRAKLARIN AYRILMASI<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA (Temizleme)<\/p><p>\u2193\u2193\u2193<\/p><p>KIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>KARI\u015eTIRMA (Malaksasyon)<\/p><p>\u2193\u2193\u2193<\/p><p>SICAK SU \u0130LAVES\u0130<\/p><p>Yukar\u0131da k\u0131saca anlat\u0131lan farkl\u0131 i\u015fleme tekniklerine ait ak\u0131\u015f \u015femalar\u0131 her bir i\u015fleme sistemini \u00f6zg\u00fcn k\u0131lan farkl\u0131l\u0131klar\u0131 g\u00f6stermektedir.<\/p><p>d. MODERN S\u0130STEM<\/p><p>3-FAZLI KONT\u0130N\u00dc SANTR\u0130F\u00dcJLEME S\u0130STEM\u0130<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA<\/p><p>\u2193\u2193\u2193<\/p><p>KIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>KARI\u015eTIRICI<\/p><p>\u2193\u2193\u2193<\/p><p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0SU \u0130LAVES\u0130<\/p><p>\u2193\u2193\u2193<\/p><p>YATAY SANTR\u0130F\u00dcJ<\/p><p>\u2193\u2193\u2193<\/p><p>e. MODERN S\u0130STEM<\/p><p>2-FAZLI KURU S\u0130STEM (S\u00dcPER PRES)<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA<\/p><p>\u2193\u2193\u2193<\/p><p>KIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>KARI\u015eTIRICI<\/p><p>\u2193\u2193\u2193<\/p><p>YATAY SANTR\u0130F\u00dcJ<br \/>2 ve 3-fazl\u0131 kontin\u00fc santrif\u00fcjleme sistemlerinden 3 fazl\u0131 sistemde pirina, karasu ve ya\u011f birbirinden ayr\u0131lm\u0131\u015f olarak elde edilir. \u0130ki fazl\u0131 sistemde ise, ya\u011f ve sulu pirina birbirinden ayr\u0131l\u0131r. Bu sistemde karasu pirinaya hapsediliyor dolay\u0131s\u0131yla rutubeti y\u00fcksek pirina elde ediliyor.<\/p><p>f. MODERN S\u0130STEM<\/p><p>\u00c7\u0130FT EKSTRAKS\u0130YONLU (S\u0130NOLEA) S\u0130STEM\u0130<\/p><p>ZEYT\u0130N<\/p><p>\u2193\u2193\u2193<\/p><p>YAPRAK AYIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>YIKAMA<\/p><p>\u2193\u2193\u2193<\/p><p>KARI\u015eTIRMA<\/p><p>\u2193\u2193\u2193<\/p><p>EKSTRAKT\u00d6R (S\u0130NOLEA)<\/p><p>\u2193\u2193\u2193<\/p><p>SANTR\u0130F\u00dcJLEME<\/p><p>\u2193\u2193\u2193<\/p><p>YA\u011e\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 KARASU<\/p><p>G\u00fcn\u00fcm\u00fczde \u00e7ok \u00e7e\u015fitli teknolojiler geli\u015ftirilmi\u015f olmas\u0131na ra\u011fmen, farkl\u0131 t\u00fcketici beklentilerini kar\u015f\u0131layabilmek i\u00e7in en eski sistemler dahi revize edilerek kullan\u0131lmaktad\u0131r. Zeytin sanayinde kullan\u0131lan yeni teknolojiler gerekli i\u015f\u00e7i say\u0131s\u0131n\u0131 azaltm\u0131\u015f, insan ve hayvan g\u00fcc\u00fc yerine makine g\u00fcc\u00fcn\u00fc devreye sokmu\u015ftur. Teknolojik geli\u015fmelerin temel hedefleri, elde edilen ya\u011f\u0131n kalitesini y\u00fckseltmek, pirinada olabildi\u011fince az ya\u011f b\u0131rakmak ve daha k\u0131sa zamanda daha fazla ya\u011f elde etmek olmu\u015ftur. Zeytinya\u011f\u0131 \u00f6nceleri zeytinlerin b\u00fcy\u00fck kaplar i\u00e7inde ayakla ezilmesi ile \u00e7\u0131kar\u0131l\u0131rd\u0131. Bu y\u00f6ntemin yerini zamanla ta\u015f de\u011firmenler alm\u0131\u015ft\u0131r. Bunlar insan veya hayvan g\u00fcc\u00fc ile d\u00f6nd\u00fcr\u00fcl\u00fcyordu. Daha sonra tahta mengeneler devreye girdi. Bunlar \u00f6nceleri insan g\u00fcc\u00fc ile \u00e7al\u0131\u015ft\u0131r\u0131l\u0131yordu. Tekli veya \u00e7iftli olabiliyordu. Tekli mengeneler g\u00fcnde 1 ton \u00e7iftli mengeneler ise 2-3 ton zeytin i\u015fleyebilirdi. Bunlar\u0131n pirinas\u0131nda %16-17 oran\u0131nda zeytinya\u011f\u0131 kal\u0131rd\u0131. Zamanla mengenelerin yerini presler alm\u0131\u015ft\u0131r. \u0130lk \u00f6nce buhar g\u00fcc\u00fcyle sonra elektrik ve dizel motorlar\u0131yla \u00e7al\u0131\u015ft\u0131r\u0131lan presler, daha y\u00fcksek bas\u0131n\u00e7la daha fazla zeytin i\u015flemektedir. Bunlar hidrolik presler ve s\u00fcper presler olmak \u00fczere ikiye ayr\u0131l\u0131r. Hidrolik preslerden arta kalan pirinada %8-12 oran\u0131nda ya\u011f vard\u0131r. En \u00e7a\u011fda\u015f teknoloji olan s\u00fcper presler ise, ya\u011f\u0131 sudan ay\u0131racak santrif\u00fcj sistemleri ile de donat\u0131lm\u0131\u015ft\u0131r. Bu sistem kulland\u0131\u011f\u0131nda pirinada sadece %6 oran\u0131nda ya\u011f kalmaktad\u0131r. Bu oran T\u00fcrkiye\u2019de de ortalama %12\u2019dir. Zeytinya\u011f\u0131 sanayii hakk\u0131nda 1996\u2019da DPT (Devlet Planlama Te\u015fkilat\u0131) taraf\u0131ndan haz\u0131rlanan raporda, T\u00fcrkiye\u2019de s\u00fcper preslerin yan\u0131nda ayakla ezme y\u00f6nteminin bile hala var oldu\u011fu, s\u00fcper pres kullan\u0131m\u0131n\u0131n daha fazla yayg\u0131nla\u015fmas\u0131 gerekti\u011fi vurgulanm\u0131\u015ft\u0131r. Bu tarihi takip eden y\u0131llar i\u00e7inde zeytinya\u011f\u0131 teknolojisine olduk\u00e7a h\u0131zl\u0131 teknolojik geli\u015fmeler ya\u015fanm\u0131\u015ft\u0131r. Mengeneler ve preslerin yerini kontinu sistemler alm\u0131\u015ft\u0131r. Bu sistemlerde mengene ve pres sistemlerine g\u00f6re hem zamandan ve i\u015f g\u00fcc\u00fcnden kazan\u0131lm\u0131\u015f hem de prinada kalan ya\u011f oranlar\u0131 ortalama %6-7\u2019lere inmi\u015ftir. Kontinu sistem b\u00fcnyesinde bulunan yatay ve dikey santrif\u00fcjler zeytinya\u011f\u0131 ve karasuyu m\u00fckemmele yak\u0131n ay\u0131rabilmektedir. Kontin\u00fc sistemin birim zamanda daha fazla zeytin i\u015fleyebilmesi zeytin \u00fcreticisinin i\u015fini kolayla\u015ft\u0131rm\u0131\u015f g\u00fcnlerce i\u015fletme \u00f6nlerinde s\u0131ra beklemekten kurtarm\u0131\u015ft\u0131r.\u00a0 Zeytinler hasattan k\u0131sa s\u00fcre sonra i\u015flenebildi\u011fi i\u00e7in meyve deformasyonu\u00a0 ve \u00f6nemli bir kalite kriteri olan asidite kayb\u0131 klasik sistemlere oranla daha az olmaktad\u0131r (Yorulmaz, 2000).<br \/>Bu ara\u015ft\u0131rmada 8 farkl\u0131 sistemde \u00fcretilmi\u015f zeytinya\u011flar\u0131n\u0131n \u00f6zellikleri ara\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r. Materyal ve metot k\u0131sm\u0131nda ge\u00e7en materyallerin \u00f6zelliklerini daha iyi anlayabilmek i\u00e7in ad\u0131 ge\u00e7en terimlere ait k\u0131sa a\u00e7\u0131klamalar yukar\u0131da verilen ana \u00fcretim sistemleri bilgileriyle beraber de\u011ferlendirilmelidir. Antik s\u0131k\u0131m sistemini prensip kabul eden bunun yan\u0131nda g\u00fcn\u00fcm\u00fcz kaliteli g\u0131da i\u015fleme kurallar\u0131n\u0131 esas alarak makine ve ekipmanlar\u0131n\u0131 paslanmaz \u00e7elik ve iyi g\u0131da uygulamalar\u0131n\u0131n uygun g\u00f6rd\u00fc\u011f\u00fc malzemelerle iyile\u015ftirmi\u015f i\u015fletmelerde \u00f6ncelikle zeytinya\u011f\u0131n\u0131n \u2018yorulmamas\u0131\u2019 esas\u0131 ile \u00e7al\u0131\u015fmaktad\u0131r.\u00a0 Ya\u011f herhangi bir i\u015flem h\u0131zland\u0131r\u0131c\u0131 a\u015famaya maruz b\u0131rak\u0131lmaks\u0131z\u0131n en do\u011fal haliyle elde edilmeye \u00e7al\u0131\u015f\u0131lmaktad\u0131r. Genelde erken hasat esas tutularak,\u00a0 zeytinler m\u00fcmk\u00fcn oldu\u011fu kadar elle toplanmaktad\u0131r. \u0130\u015fletmede ise sadece k\u0131rma k\u0131sa bir s\u00fcre yo\u011furma,\u00a0 presleme ve yo\u011funluk fark\u0131 prensibiyle do\u011fal dekantasyon (faz ay\u0131r\u0131m\u0131) a\u015famalar\u0131ndan ge\u00e7mektedir. Hi\u00e7bir a\u015famada \u0131s\u0131 takviyesi yap\u0131lmamaktad\u0131r. Bu sayede zeytinya\u011f\u0131 adeta antik \u00e7a\u011f y\u00f6ntemiyle elde edilmekte ve sa\u011fl\u0131kl\u0131 beslenme, organik \u00fcr\u00fcn, butik \u00fcr\u00fcn gibi trendlerin t\u00fcketicisi i\u00e7in tercih sebebi olabilmektedir. Antik sistemin benzer esasla \u00e7al\u0131\u015fan ancak ta\u015f bask\u0131 sistemi olarak bilinen sistemde ise zeytinya\u011f\u0131 \u00fcretimi \u015fu s\u00fcre\u00e7lerden ge\u00e7er; toplanan zeytinler, j\u00fctten yap\u0131lm\u0131\u015f ve 100 kg ta\u015f\u0131yan \u00e7uvallarla fabrikaya getirilir. \u00c7uvallar fabrikan\u0131n avlusuna indirilip, istiflenir, \u00fcst\u00fcne bir parti numaras\u0131 tak\u0131l\u0131r. Her \u00fcreticinin mal\u0131, b\u00f6ylece ayr\u0131lm\u0131\u015f olur.\u00a0 Buradan de\u011firmenlere al\u0131n\u0131r. Genellikle de\u011firmen bir defada 5-6 \u00e7uval \u00f6\u011f\u00fctebilecek kapasitededir. \u00d6\u011f\u00fctme i\u015fini ta\u015f\u00e7\u0131 ustas\u0131 y\u00f6netir. Zeytinlerin hunilerden ta\u015flara yava\u015f yava\u015f akmas\u0131n\u0131, tanelerin kurulu\u011funa g\u00f6re su verilmesini, zeytin hamurunun k\u0131vam\u0131nda olmas\u0131n\u0131 sa\u011flamak bu ustan\u0131n g\u00f6revidir. Ezilip, \u00f6\u011f\u00fct\u00fclen zeytin hamuru, hamur teknesine akar. Bundan sonra bask\u0131 a\u015famas\u0131 ba\u015flar. Bask\u0131daki torbalar hidrolik pres sistemi ile s\u0131k\u0131lmaya ba\u015flan\u0131r. Birinci s\u0131kmaya kuru s\u0131kma denir. \u00c7\u00fcnk\u00fc zeytin hamuruna su kat\u0131lmadan yap\u0131l\u0131r. Birinci bask\u0131 bittikten sonra,\u00a0 torbalar tekrar bask\u0131ya konulmaya ve her torbaya 25 \u00b0C s\u0131cakl\u0131\u011f\u0131nda su verilmeye ba\u015flan\u0131r.\u00a0 \u0130kinci bask\u0131 yap\u0131ld\u0131ktan sonra, torbalara yine tek tek su verilerek bask\u0131 tekrarlan\u0131r. Bundan sonra torbalar y\u0131kan\u0131r ve son kalan ya\u011flar ak\u0131t\u0131l\u0131r. Do\u011fal zeytinya\u011f\u0131 son y\u0131llara kadar bu \u015fekilde modern ve klasik \u00fcretim olarak yap\u0131l\u0131rken insano\u011flu daha fazla ya\u011f elde etmek amac\u0131yla zeytini ikinci kez s\u0131kmay\u0131 denemi\u015f ve bu s\u0131k\u0131lmada yine ya\u011f elde edilmi\u015ftir. S\u0131n\u0131fland\u0131rmada yeri bulunmayan bu ya\u011f kalite \u00f6l\u00e7\u00fctleri bak\u0131m\u0131ndan ilk i\u015flemeye ba\u011fl\u0131d\u0131r. \u0130lk s\u0131k\u0131m serbest ya\u011f asitli\u011fi, peroksit de\u011feri gibi kimyasal de\u011ferleri i\u015fleme zaman\u0131na ve i\u015fleme s\u0131cakl\u0131\u011f\u0131na ba\u011fl\u0131 olarak y\u00fckselme g\u00f6sterirken ikinci s\u0131k\u0131m i\u00e7in al\u0131nan birinci s\u0131k\u0131m hamurunun de\u011ferleri etkilidir. Kimi zaman birinci s\u0131k\u0131mdan \u00e7\u0131kan hamur asitli\u011finin d\u00fc\u015f\u00fck olmas\u0131 nedeniyle ikinci s\u0131k\u0131mdan elde edilen ya\u011f asitlik bak\u0131m\u0131ndan naturel 1. zeytinya\u011f\u0131 s\u0131n\u0131f\u0131nda \u00e7\u0131kabilmektedir. Oysa UV de \u00f6zg\u00fcl absorbans, sterol kompozisyonu gibi de\u011ferlere bak\u0131ld\u0131\u011f\u0131nda bu s\u0131n\u0131fa kabul\u00fcn bir hata oldu\u011fu g\u00f6r\u00fcl\u00fcr. Genelde uygulamada 2. ekstraksiyon veya 2. dekantasyon gibi adland\u0131r\u0131lan bu ya\u011flar kimi \u00fcreticiler ve zeytinya\u011f\u0131 otoritelerine g\u00f6re prina ya\u011f\u0131 olarak kabul edilmektedir. Do\u011fal zeytinya\u011f\u0131 tan\u0131m\u0131 d\u0131\u015f\u0131nda kalan gruplar\u0131n i\u015fleme \u015fekillerine bak\u0131ld\u0131\u011f\u0131nda, rafine ve riviera gruplar\u0131n\u0131 ele almak gerekmektedir. Ham zeytinya\u011f\u0131 do\u011frudan t\u00fcketime elveri\u015fli de\u011filse rafinasyonla iyile\u015ftirilip t\u00fcketime sunulabilir hale gelmektedir. Rafinasyonda genellikle serbest ya\u011f asitli\u011finin d\u00fc\u015f\u00fcr\u00fclmesi, peroksit de\u011ferinin d\u00fc\u015f\u00fcr\u00fclmesi, deodorizasyon, a\u011fartma gibi a\u015famalardan ge\u00e7en ya\u011f, berrak sar\u0131 renkte, kokusuz d\u00fcz bir ya\u011f olarak elde edilir. Rafine zeytinya\u011f\u0131 t\u00fcketime sunulurken belli oranda nat\u00fcrel zeytin ya\u011flar\u0131 ile kar\u0131\u015ft\u0131r\u0131larak bir miktar tat ve aroma kazand\u0131r\u0131l\u0131r ve riviera zeytinya\u011f\u0131 olarak vitrine sunulur. Yine rafine ve karma prina ya\u011f\u0131 \u00fcretim prosesine bak\u0131lacak olursa, zeytin posas\u0131n\u0131n (pirina) de\u011fi\u015fik sistemlerle (solvent ekstraksiyonu, tekrar presleme) i\u015flenmesi ile elde edilen ve olduk\u00e7a \u00f6nemli ekonomik de\u011feri olan \u00fcr\u00fcnlerdir. Ham pirina ya\u011f\u0131, y\u00fcksek serbest ya\u011f asitli\u011fine (oleik asit cinsinden %) sahip, okside ve koyu ye\u015filden kahverengiye do\u011fru bir renktedir. \u0130nsan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan direk t\u00fcketimi m\u00fcmk\u00fcn olmamaktad\u0131r. Bu nedenle rafine edilmekte ve bu \u015fekilde yemeklik olarak t\u00fcketilebilir hale gelmektedir. Elde edilen pirina ya\u011f\u0131 \u00f6zellikle \u00fclkemizde genelde sanayi tipi ya\u011f olarak kullan\u0131lmaktad\u0131r. Oysaki pirina ya\u011f\u0131 bitkisel k\u00f6kenli ve bir\u00e7ok bitkisel ya\u011fa oranla sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan \u00f6nemli bile\u015fenleri b\u00fcnyesinde bulundurmaktad\u0131r. Genelde zeytinya\u011f\u0131 \u00fcreticisi \u00fclkeler ve Amerika gibi bir\u00e7ok \u00fclkede karma prina ya\u011f\u0131 (nat\u00fcrel zeytinya\u011f\u0131 ile pa\u00e7allanm\u0131\u015f)\u00a0 pazar\u0131 olu\u015fmas\u0131na kar\u015f\u0131l\u0131k \u00fclkemizde hen\u00fcz vitrini olu\u015fmam\u0131\u015f bir \u00fcr\u00fcnd\u00fcr. 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Zeytin Salamura Teknolojisi Hakk\u0131m\u0131zda Hakk\u0131m\u0131zda Kalite Politikam\u0131z Kurulu\u015f Misyonu ve Vizyonu \u0130leti\u015fim Al\u0131\u015fveri\u015f 05327676622 Tarih\u00e7e D\u00fcnya\u2019da Zeytincilik T\u00fcrkiyede Zeytincilik Zeytin Yeti\u015ftiricili\u011fi Zeytin \u00c7e\u015fitleri Zeytin Salamura Teknolojisi Zeytinya\u011f\u0131 Tarih\u00e7esi Zeytinya\u011f\u0131 Teknolojisi Zeytinya\u011f\u0131 ve Sa\u011fl\u0131k [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_canvas","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zeytinya\u011f\u0131 Teknolojisi - Odim<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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