Esterification occurs when free fatty acids (FFA) in olives or olive paste react with natural alcohols - most commonly glycerol - to form esters. While this is a natural chemical reaction found in many biological systems, it usually plays only a small role during standard olive oil extraction. However, under certain processing or fruit-quality conditions, esterification can become more noticeable and can affect how acidity is interpreted during..

A compacted blockage causes no solids discharge, oil pipe backup, and knocking under full load. Clear it by isolating the drum, using an unblocking tool, and rotating firmly. Prevent issues via correct paste density and deep cleaning.