ISO 8088:1994

INTERNATIONAL
STANDARD
First edition
Premihe Edition
NORME
1994-10-15
INTERNATIONALE
Equipment for Olive cultivation and Olive oil
production - Vocabulary
Okotechnie et matkriel d ’okiculture -
Vocabulaire
Reference number
Numet-o de rbfbrence
ISO 8088: 1994( E/F)
ISO 8088: 1994(E/F)
Contents
Page
Terms relating to olives . 2
Terms relating to Olive cultivation . 2
Terms for Olive oil technology . 4
Extraction products and subproducts . 12
...................................................... 18
Sensor-y analysis terms
Alphabetical indexes
English . . . . . . . .~.~.~. ”.~.~. “~.~
French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .~.~.~~.~.~.
Spanish . . . . . . . . . . . . . . . . . . . . . . . . . . O. . . . . . O. e D. . . . . . -. . . . . . . *. . . LI -. D. . . . . . . italian . . . . . . . . . . . . . . . . . . U . . . . . . . . . . = . . . . . q . . . . . . . . . . -.-.m . . . . . . . . . . . . . . . . -. 24
0 ISO 1994
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de I ’editeur.
International Organization for Standardization
l CH-1211 Geneve 20 l Switzerland
Case postale 56
Printed in Switzerland/lmprime en Suisse
ii
0 ISO ISO 8088: 1994( E/F)
Sommaire
Page
Termes relatifs aux olives . . .*. 2
Termes relatifs 2 I ’oleiculture .m. 2
Termes relatifs 2 I ’okotechnie . . . . . . . . .e. 4
Produits et sous-produits d ’extraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Termes d ’analyse sensorielle . . . . . . . . . . . . . . . . . . . .*. 18
Index alphabktiques
anglais . . 20
francais 22
.......................................................................
espagnol .
italien . . . 24
. . .
Ill
ISO 8088: 1994( E/F) 0 ISO
Foreword
ISO (the International Organization for Standardization) is a worldwide federation
of national Standards bodies (ISO member bodies). The work of preparing
International Standards is normally carried out through ISO technical com-
mittees. Esch member body intererested in a subject for which a technical
committee has been established has the right to be represented on that
committee. International organizations, governmental and non-governmental, in
liaison with ISO also take patt in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters sf electrotechnical
standardization.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for voting. Publication as an International Standard
requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 8088 was prepared by ISO/TC 23, Trattors and
machinery for agriculture and forestry, based on document T.12 Doc. No. 18
(April 1992) prepared by the International Olive Oil Council.

0 ISO ISO 8088: 1994( E/F)
Avant-propos
L ’ISO (Organisation internationale de normalisation) est une federation mondiale
d ’organismes nationaux de normalisation (comites membres de I ’ISO). L ’elabo-
ration des Normes internationales est en general confiee aux comites techniques
de I ’ISO. Chaque comite membre interesse par une etude a Ie droit de faire Partie
du comite technique cr& a cet effet. Les organisations internationales,
gouvernementales et non gouvernementales, en liaison avec I ’ISO participent
L ’ISO collabore etroitement avec Ia Commission
egalement aux travaux.
electrotechnique internationale (GEI) en ce qui concerne Ia normalisation
electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont
soumis aux comites membres pour vote. Leur publication comme Normes
internationales requiert I ’approbation de 75 % au moins des comites membres.
La Norme internationale ISO 8088 a etc elaboree par Ie comite technique
lSO/TC 23, Tracteurs et matkriels agricoles et forestiers, sur Ia base du document
T.l2/Doc. no 18 (avril 1992) prepare par Ie Conseil oleicole international.
V
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INTERNATIONAL STANDARD
0 ISO
ISO 8088: 1994( E/F)
NORME INTERNATIONALE
Equipment for Olive cultivation and Olive oil production - Vocabulary
Okotechnie et matkriel d ’olkiculture - Vocabulaire
Scope Domsine d ’application
This International Standard gives the definitions of terms La prksente Norme internationale donne les dkfinitions
used in Olive oil production and Olive cultivation. des termes employks en okotechnie ou relatifs au
matbriel ol&cole.
NOTE 1 En complement des termes donnes dans deux des
NOTE 1 In addition to terms used in two of the three official
trois langues officielles de I ’ISO (anglais et francais), Ia presente
ISO languages (English and French), this International Standard
Norme internationale donne les termes equivalents et leurs
gives the equivalent terms and definitions in Spanish and Italian;
definitions en espagnol et en italien; ces termes et definitions
these are published under the responsibility of the member
sont publies sous Ia responsabilite des comites membres de
bodies for Spain (AENOR) and Italy (UNI). However, only the
I ’Espagne (AENOR) et de I ’ltalie (UNI). Toutefois, seuls les
terms and definitions given in the official languages tan be
termes et definitions donnes dans les langues officielles peuvent
considered as ISO terms and definitions.
etre consideres comme etant des termes et definitions de I ’ISO.
ISO 8088: 1994( E/F) 0 ISO
Termes et dkfinitions
Terms and definitions
1 Termes relatifs aux olives
1 Terms relating to olives
1.1 endocarpe; noyau: Partie ligneuse de I ’olive.
1.1 pit; stone; endocarp: Woody patt of the Olive.
1.2 amandon; amande: Graine contenue dans Ie noyau
1.2 kernel: Seed contained in the Olive stone.
de I ’olive.
1.3 mesocarpe; Pulpe: Chair de l’olive.
1.3 mesocarp: Flesh of the Olive.
1.4 parenchyme oleifere: Vacuoles des cellules du
1.4 eil-bearing parenchyma: Vacuoles in the wells of the
mesocarpe de I ’olive, dans Iesquelles se trouve I ’huile
Olive mesocarp that contain oil in the form of minute
droplets. sous forme de goutelettes minuscules.
1.5 epicarpe; peau: Partie Ia plus externe de I ’enveloppe
1.5 skin; epicarp: Extreme outer envelope of the Olive.
de I ’olive.
1.6 ageing: Period of maturation of the Olive fruit during 1.6 veraison: Periode de maturation Pendant laquelle les
olives virent du vert au noir, en Passant par differentes
which it changes from green through various shades to
colorations.
black.
olives turning colour: Olives of a 1.7 Olive tournante; Olive rougeote; Olive en robe de
1.7 golden olives;
moine: Olive de teinte partiellement ou entierement rose,
partial or total rose, wine-rose or purplish brown colour
rose vineux ou brune violacee, avant maturite complete.
before the Stage of complete ripeness is obtained.
ive with a turgid appearance and 1.8 Olive fraiche: Olive ä I ’aspect turg escent a Ia peau
1.8 fresh Olive: 01 I
picked from the tree. lisse, recemment recoltee S ur I ’arbre
smooth ski n recently
has 1.9 Olive tombee: Olive qui, a Ia Suite de diverses
1.9 fallen Olive: Olive which, for various reasons,
dropped off the tree naturally. circonstances, est tombee naturellement de I ’arbre.
2 Termes relatifs 5 I ’okiculture
2 Terms relating to Olive cultivation
harvesting: Set of ope rations involved 2.1 olivaison; Olivades: Ensemble des operations de
2.1 Olive
01 ives. recolte des olives.
harvesting
2.2 oliveur: Personne qui recolte les olives.
2.2 Olive picker: Person gathering olives.
the 2.3 cueillette manuelle: Action de cueillir les olives de
2.3 hand picking: Action of picking the olives from
I ’arbre a Ia main.
tree by hand.
2.4
2.4 beating: Action of shaking the olives off the tree gaulage: Action de faire tomber les olives de I ’arbre
using a pole. avec une gaule.
Light wooden stick for shaking the 2.5 gaule: Tige de bois legere utilisee pour faire chuter
2.5 beating pole:
les 01 ives par secousse des branches.
olives off the tree.
2.6 peignage: Cueillette des olives a I ’aide de peignes.
2.6 raking: Olive harvesting using rakes.
2.7 peigne: Petit rateau a main utilise pour Oa cueillette
2.7 rake: Small hand rake used in Olive harvesting.
des olives.
2.8 secoueur: Appareil
2.8 (branch) shaker: Piece of equ ipme nt that vib rates the transmettant des vibrations aux
branches de I ’arbre pour
bra nches to d slodge the olives. faire chuter les olives.
0 ISO
Thrminos y definiciones Termini e definizioni
1 Termini relativi alle Olive
1 Thrminos relativos a las aceitunas
hueso: Parte lenosa de Ia aceituna o endocarpio. 1.1 nocciolo: Parte legnosa deil ’oliva o endocarpo.
1.1
almendra: Semilla contenida en el hueso de Ia 1.2 mandorla: Seme contenuto nel nocciolo dell ’oliva.
1.2
aceit una.
1.3 polpa: Carne dell ’oliva o mesocarpo.
1.3 mesocarpio: Pulpa de Ia aceituna.
Vacuolas de las celulas del 1.4 parenchima oleifero: Vacuoli delle cellule del
1.4 parenquima oleifero:
mesocarpo dell ’oliva nei quali trovasi I ’olio sotto forma di
mesocarpio de Ia aceituna en las que se encuentra el
minutissime goccioline.
aceite en forma de gotillas minusculas.
1.5 buccia; pelle: Epicarpo.
1.5 Piel: Epicarpio.
1.6 invaiatura: Periodo di maturazione dell ’oliva ehe
1.6 envero: Periodo de maduracion de Ia aceituna que
pasa del Verde al negro segtin diversos tonos. (Ver passa gradualmente dal Verde al nero (V. «Olive
cangianti))).
aceituna de color cambiante.)
1.7 aceituna de color cambiante; aceituna de envero; 1.7 Olive cangianti: Olive di color parzialmente o
interamente rosato, rosa vinaceo 0 castagno violaceo,
aceituna pintona: Aceituna de color partial o enteramente
prima della completa maturita.
rosado, rosa vinoso o castano violaceo, antes de su
completa madurez.
de as petto turgente, con 1.8 Olive fresche: Olive di tu rgido aspetto e tersa pelle
1.8 aceituna fresca: Aceituna
arbol. raccolte di recente dal I ’al bero.
piel tersa, recien recolectada de
l aceituna de soleo: Aceituna que, 1.9 Olive cadute; Olive da cascola: Olive cadute, per
1.9 aceituna ca ida
I Po r
caido del arbol de manera natural. motivi diversi, dall ’albero nat Uralmente.
diversas causas, ha
2 Termini relativi alla coltivazione
2 Tkrminos relativos a Ia oleicultura
2.1 cogida: Conjunto de las operaciones de recoleccion 2.1 raccolta Olive: Insieme delle operazioni di
s aceitunas. raccolta delle Olive.
de Ia
2.2 aceitunero; aceitunera; cogedor: Persona 2.2 raccogl di 0 pera io incari cato della raccolta
we
delle Olive.
recolecta aceitunas.
Action de coger las aceitunas del arbol a 2.3 raccolta a mano; brucatura: Azione di cogliere Ie
2.3 ordeno:
Olive dell ’albero a mano.
mano.
aceitunas con una 2.4 bacchiatura; abbacchiatura : Azione di far cadere Ie
2.4 vareo: Action de hacer caer las
Olive con un bacchio.
vara.
2.5 bacchio: Ie
2.5 vara: Vastago de madera ligera utilizado para hacer Pertica di legno leggero per far cadere
Olive.
caer las aceitunas sacu diendo las ramas.
2.6 peinado: Recoleccion de aceitunas con ayuda de 2.6 pettinatura: Raccolta delle Olive con I ’aiuto di pettine.
pei nes.
2.7 peine: Pequeno rastril Io de mano utilizado en la 2.7 pettine: PiccoIo rastrello manuale ehe agevola Ya
recoleccion de las acei tunas. raccolta delle Olive.
2.8 sacudidor: Aparato transmite vibraciones a las 2.8 scotitore: Apparecchio c trasmette rami
WJe
acc itunas. vibrazioni per far cadere le Olive.
ramas para hacer caer las
ISO 8088: 1994(E/F)
0 ISO
2.9 trunk shaker; Vibrator: Piece of equipment attached 2.9 vibreur: Appareil transmettant au tronc et/ou aux
to the trunk and/or branches of the tree to transmit branches de I ’arbre des vibrations multidirectionnelles
multidirectional vibrations at varying amplitudes and d ’amplitude et de frequence variables, afin de faire chuter
frequencies, to dislodge the olives. les olives.
2.10 gripping clamp: Mechanical device consisting of 2.10 pince de prehension: Systeme mecanique forme de
two jaws, one or both of which is movable, and usually deux machoires, I ’une et/ou I ’autre mobiles, munies Ie
lined with rubber pads to prevent darnage to the tree bark. plus souvent de protections en caoutchouc afin de ne
The clamp is firmly secured, thereby transmitting the provoquer aucune blessure sur I ’ecorce de I ’arbre. Cette
vibrations to the trunk or scaffold branches. pince, en assurant une Prise solide, permet de transmettre
les vibrations au tronc ou aux charpentieres.
2.11 umbrella harvester: Container Iike an upside-down 2.11 receptacle a panneaux deployables; recepteur:
umbrella which catches the olives as they are shaken off Recepteur qui se deploie comme un parapluie retourne,
the tree. qui recoit les olives qui tombent sous I ’effet de Ia Vibration
de I ’arbre.
2.12 tarpaulin: Cloth t hat is spread out under the Olive 2.12 bache: Toile eten due sous les oliviers pour recueillir
trees to catch the olives that d rop. les olives qui tombent.
2.13 catching net; collecting mal: Wide-mesh cloth 2.13 filet: Tissu a large mailles tendu sous les oliviers
spread under the Olive trees to collect the fallen olives. pour recueillir les olives qui tombent.
2.14 stand: Ladder with a wide base and three legs used 2.14 chevalet: ichelle a base large et a trois pieds
utilisee pour Ia cueillette des olives.
for gathering olives.
3 Terms for Olive oil technology 3 Termes relatifs 5 I ’okotechnie
3.1 oil mill; Olive mill: Building housing the equipment 3.1 huilerie d ’olives; moulin 5 huile d ’olive: Batiment ou
required for producing Olive Oil. se trouve l’equipement necessaire pour Ia production de
l’huile d ’olive.
3.2 classic System: Discontinuous installation for Olive oil 3.2 systeme classique: Installation discontinue d ’elabo-
processing using a hydraulic press to separate the solid ration de I ’huile d ’olive utilisant une presse hydraulique
and liquid components. pour Ia Separation des constituants solides et liquides.
3.3 continuous centrifugation: Installation for Olive oil 3.3 centrifugation en continu; Systeme continu par
processing using a horizontal centrifugal decanter with centrifugation: Installation d ’elaboration de I ’huile d ’olive
three outlets for the Separation of the solid and liquid utilisant un decanteur centrifuge horizontal a trois sorties
components. pour Ia Separation des constituants solides et liquides.
3.4 3.4 epuisement
depletion, extraction:
(1) Action d ’extraire l’huile des grignons noirs.
(1) Action of extracting the oil from Olive pomace.
Level of residual fat content in a product or by-product Taux de mati er-e grasse residuelle d ’un produit ou
(2)
after extraction. sous- lduit a pres extraction.
Pro
er; Olive 0 lil Producer: Person in Charge of the 3.5 maitre
3.5 mill de moulin; m oulinier: Personne respo nsable
involved in the producti on of Olive Oil. des diverses
diffe rent operations operations de producti on de I ’hu i Ie d ’ol ive.
3.6 yard: Area at the oil mill entrance where olives are
3.6 Patio; cour: Vaste zone situee a I ’entree de I ’huilerie,
received, weighed, sampled, sorted, washed and stored.
ou sont realisees les operations de reception, pesage,
prelevement d ’echantillons, triage, lavage et stockage des
olives.
3.7 (fruit) storage area: Area or place where the olives 3.7 aire de stockage: Zone ou endroit faisant habituel-
are deposited before processing, usually a section of the lement Partie du Patio, ou les olives sont deposees en
attendant Ie moment de leur traitement.
mill Yard.
0 ISO ISO 8088: 1994( E/F)
2.9 vibratore: Apparat0 ehe trasmette al tronco e/o ai
2.9 vibrador: Aparato que transmite al tronco y/o a las
rami principali dell ’albero vibrazioni multidirezionali, di
ramas del arbol vibraciones multidireccionales, de
amplitud y frecuencia variables, para hacer caer las ampiezza e di frequenza variabili, per far cadere Ie Olive.
aceitunas.
2.10 pinzas de prensih: Sistema mecanico formado por 2.10 pinza da presa: Sistema meccanico formato di due
ganasce, una o tutt ’e due mobili, normalmente con
dos mordazas, una o ambas moviles, normalmente con
protezioni di gomma per non ledere Ia corteccia
protectores de caucho para no danar Ia corteza del arbol.
dell ’albero. Mediante una presa solida, questa pinza
Mediante una prension firme, estas pinzas permiten
trasmette Ie vibrazioni al tronco o ai rami principali.
transmitir las vibraciones al tronco o a las ramas
maestras.
2.11 ombrello intercettatore: Ricettore spiegato come un
2.11 sombrilla receptora: Receptor desplegado en forma
ombrello capovolto; raccoglie Ie Olive cadute durante Ia
de paraguas invertido; recoge las aceitunas derribadas
vi brazione del I ’al bero.
durante Ia vibracion del arbol.
telch; faldh: Tela se exti ende bajo los 2.12 telone: Tela stesa sotto gli olivi per raccogliere Ie
2.12 lona;
we
recoger las aceituna s que caen. Olive ehe cadono.
olivos para
2.13 rete: Tessuto a larg he lie steso sotto gli olivi per
2.13 red: Tejido de malla ancha que se extiende bajo los
mag
raccogliere Ie Olive ehe ca do no.
olivos para recoger las aceitunas que caen.
ad e base ancha 2.14 cavalletto: Scala di base larga con tre piedi usata
2.14 banco; caballo; escalera: Escal
Y de
de las aceitunas. nella raccolta delle Olive.
tres pies utilizada para Ia recoleccion
3 Termini relativi alla tecnologia dell ’olio di oliva
3 Tbrminos relativos a Ia oleotkcnica
3.1 almazara ; molin 0: Edificio donde se encuentra el 3.1 frantoio; oleificio: Edificio ove trovasi I ’attrezzatura
rio para Ia obtencion del aceite de oliva. necessaria all ’elaborazione dell ’olio di oliva.
equi po necesa
3.2 sistema clhico: Planta discontinua de elaboracion 3.2 sistema classico: Impianto discontinuo di elabo-
del aceite de oliva que utiliza Ia prensa hidraulica para Ia razione dell ’olio d ’oliva mediante pressa idraulica per Ia
separacion de los componentes solidas y Iiquidos. separazione dei componenti solidi e liquidi.
3.3 sistema continuo per centrifugazione: Impianto di
3.3 sistema continuo por centrifugacih: Planta de
elaborazione dell ’olio d ’oliva mediante un decantatore
elaboracion del aceite de oliva que utiliza un decantador
centrifugo horizontal de 3 salidas para Ia separacion de los centrifugo orizzontale a tre uscite per Ia separazione dei
componentes solidas y Iiquidos. componenti solidi e liquidi.
3.4 agotamiento: 3.4 esaurimento
(1) Action de extraer el aceite de los orujos grasos. (1) Azione di estrarre I ’olio dalle sanse vergini.
(2) Livello d i ricchezza grassa residua di un prodotto o di
(2) Nivel de riqueza grasa residual que posee un pro-
un sottoprodotto, dopo il suo processo di estrazione.
ducto, o subproducto, despues de su proceso de
extraccion.
3.5 maestro de almazara: Pe rsona encargada de las 3.5 frantoista; produttore d ’olio: Addetto alle operaz ioni
raciones de elaboracion d el a ceite d e oliva. di elaborazione dell ’olio d ’oliva.
ope
3.6 Patio: Zona amplia situada a Ia entrada de Ia 3.6 cottile: Zona ampia all ’entrata del frantoio ove
almazara donde se efectuan las operaciones de recepcion, awengono Ie operazioni di ricezione, pesatura, prele-
pesada, toma de muestras, limpieza, lavado y vamento dei campioni, pulizia, lavatura e immagaz-
almacenamiento de aceitunas. zinaggio delle Olive.
3.7 area di stoccaggio: Zona o luogo ove si depositano Ie
3.7 troje: Zona o lugar donde se depositan las aceitunas
Olive fino al momento della loro Iavorazione. Di solito e
hasta el momento de su elaboracion. Suele formar pat-te
pat-te del cortile del frantoio.
del Patio de Ia almazara.
0 ISO
ISO 8088: 1994(E/F)
3.8 Olive loft: Room generally located above the mill 3.8 grenier a olives: Piece generalement situee dans Ia
where the olives are stored before crushing. Partie supperieure du moulin, reservee a I ’emmagasinage
des olives avant Ie broyage.
Place where oil storage vats are 3.9 cellier; cave; Lieu ou se trouvent les piles ou
3.9 oil
cuves a huile.
kept.
3.10 cuve [pile] a huile: Contenant servant au stockage
3.10 oil tank; oil vat: Container for storing Oil.
de I ’huile.
3.11 trojal (mot espagnol): Reservoir Souterrain revetu
3.11 trojal (Spanish word): Tiled underground tank used
for storing quality Olive Oil. de carreaux de faience, servant au stockage de I ’huile
d ’olive de qualite.
3.12 trieuse: Unite mecanisee ou non permettant d ’eli-
3.12 sot-ting machine: Mechanized or non-mechanized
miner les Corps etrangers (pierres, feuilles, Petits rameaux
unit designed to remove foreign matter (stones, leaves,
et terre) que presentent les olives ramassees au sol.
twigs, soil) from olives gathered on the ground.
NOTE 2 Un ventilateur peut lui &re adjoint.
NOTE 2 Afan may be connected to the unit.
of leaves that have been 3.13 effeuiller: Enlever les feuilles qui ont etc ramassees
3.13 leaf Separation: Removal
avec les olives.
gathered with the olives.
3.14 effeuil leuse: Machine ou appareil permettant
3.14 Ieaf-separator; deleafer: Machine or piece of
I ’elim ination des feui Iles melan g6es aux olives
equipment for removing the leaves mixed in with the
olives.
3.15 denoyauter: Action d ’oter les noyaux des olives.
stoning; pitting: Action of removing the stones
3.15
i from olives.
Ipts
3.16 denoyauteuse: Machine servant a denoyauter les
3.16 pitter; stoner: Machine for stoning (pitting) olives.
olives.
washing the olives before 3.17 laveuse d ’olives: Machine servant a laver les olives
3.17 Olive washer: Machine for
avant Ie broyage.
crushing.
3.18 broyeur a cylindres stries: Broyeur constitue de
3.18 grooved cylinder crusher: Crusher comprising two
deux rouleaux identiques, a axes horizontaux et paralleles,
identical rollers mounted on horizontal parallel shafts that
qui tournent en sens inverse.
turn in opposite directions.
3.19 broyeur a disques dentes: Broyeur constitue de
3.19 toothed disc crusher: Crusher comprising two
deux disques opposes munis de saillies, I ’un etant fixe et
toothed discs, one fixed and the other moving, which are
I ’autre mobile.
set opposite each other.
3.20 broyeur a marteaux: Broyeur constitue d ’un axe de
3.20 hammer crusher: Crusher comprising a shaft which
rotation qui entraine dans son mouvement une Serie
as it turns moves a set of steel arms which beat and
d ’elements en acier destines a frapper et a faire eclater les
rupture the olives.
olives.
3.21 broyeur a meules: Broyeur constitue d ’une conque
3.21 roller crusher: Crusher comprising a stone or metal
en maconnerie ou en metal montee sur un socle (meule
case containing a base block over which one to four
granite rollers gyrate. gisante ou Sole), dans laquelle tourne (tournent) de une a
quatre meule(s) en granit.
crusher: Crusher used to break up 3.22 broyeur 5 ressence: Broyeur utilise pour dilacerer
3.22 Olive pomace
rme. les grignons vierges devant etre soumis a un deuxieme
Olive poma ce that is to be pressed a second t
pressurage.
0 ISO ISO 8088: 1994( E/F)
3.8 granero de aceitunas: Local situado generalmente 3.8 olivaio: Locale generalmente sul frantoio, ove si
encima del molino, donde se almacenan las aceitunas immagazzinano Ie Olive, in attesa della Iavorazione.
antes de su trituracion.
3.9 almacen; bodega: Lugar donde se encuentran los 3.9 magazzino: Luogo di deposito dell ’olio.
Imacenam iento del aceite.
depositos de a
tina: Recipiente que sirve para 3.10 vasca I ’olio: Recipiente ehe serve al deposito
3.10 cuba; deposito;
Per
dell ’olio.
almacenar el aceite.
recubierto de azulejos 3.11 trojal: Deposito sotterraneo rivestito di mattonelle
3.11 trojal: Deposito subterraneo
per immagazzinare olio di oliva di qualitk
para almacenar aceite de calidad.
3.12 Iimpiadora: Sistema, mecanizado o no, para 3.12 cernitrice: Sistema, meccanizzato o no, per
eliminar las impurezas (piedras, hojas, ramillas y tierra) de eliminare Ie impurezze (pietre, foglie, rametti, terra) dalle
las aceitunas recogidas del suelo. Olive raccolte dal suolo.
NOTA 2 Pu0 essergli associato un ventilatore.
NOTA 2 Puede ir asociado a un ventilador.
3.13 deshojar: Quitar las hojas que se han recogido con 3.13 sfogliare: Togliere Ie foglie raccolte con Ie Olive.
las aceitunas.
0 aparato que permi te Ia 3.14 defogliatore: Macchina o apparecchio ehe per mette
3.14 deshojadora: Maquina
adas con las acei tunas. I ’eliminazione delle foglie mescolate con Ie 01 ive.
elimin acion de las hojas mezc
3. ‘l5 snocciolare: Togliere i noccioli alle Olive.
3.15 deshuesar: Quitar los huesos de las aceitunas.
aquina que sirve para quitar los 3.16 snocciolatrice: Macchina ehe serve a togliere i
3.16 deshuesadora: M
nocci oli alle Olive.
huesos de las aceitunas.
lavadora de aceitunas: Maquina que sirve para lavar 3.17 Iavatrice di Olive: Macchina ehe serve a Iavare Ie
3.17
Olive prima di essere macinate.
las aceitunas antes de Ia molienda.
3.18 frantoio a cilindri scanalati: Frangitore di Olive
3.18 triturador de cilindros estriados: Molino de
aceitunas constituido por dos rodillos iguales, con ejes costituito di due cilindri uguali, ad assi orrizontali e
horizontales y paralelos que giran en sentido inverso. paralleli ruotanti in senso inverso.
3.19 triturador de discos dentados: Molino constituido 3.19 frantoio a dischi dentati: Frangitore costituito di due
por dos discos, uno fijo y el otro movil, con salientes dischi, uno fisso e uno mobile, con opposti risalti.
enfrentados.
3.20 frantoio a martelli: Mulino costituito di un asse di
3.20 triturador de martillos: Molino constituido por un
rotazione ehe trascina nel suo movimento una Serie di
eje de rotacion que arrastra en su movimiento una Serie
de elementos de acero para golpear y romper las elementi di acciaio per colpire e frantumare Ie Olive.
aceitunas.
3.21 triturador de muelas; empiedro: Molino compuesto 3.21 frantoio a macelli o molazza: Costituito di una vasca
por una base de albanileria o de metal en Ia que existe una o bacino di muratura o metallico, con una macina fissa, di
fondo, sulla quale girano da una a quattro mole di granito.
muela circular yacente o solera sobre Ia que giran de una
a cuatro muelas de granito.
3.22 rimacinatore: Frangitore impiegato per dilacerare Ie
sanse vergini da sottopore a una seconda pressione.

ISO 8088: 1994( E/F) 0 ISO
3.23 preconcasseur a olives; concasseur: Dispositif
3.23 Olive pre-crusher: Crusher preceding the roller
precedant un broyeur a meules, qui eclate grossierement
crusher which coarsely breaks up the olives, pulp and
les olives, Ia Pulpe et les noyaux, ce qui reduit Ie temps de
stones, thus reducing the crushing time required under the
broyage.
rol lers.
3.24 lacerator; shredder: Piece of equipment that 3.24 dilacerateur: Appareil qui permet de completer Ia
completely ruptures any tissue that has not been rupture des tissus qui n ’auraient pas etc suffisamment
adequately torn by the metal crusher. dechires dans Ie broyeur metallique.
mixing: Process whereby the droplets of oil in the 3.25 malaxage: Processus qui stimule Ia coalescence des
3.25
gouttelettes d ’huile contenues dans Ia pate d ’olives
crushed Olive Paste are encouraged to coalesce in Order to
broyees, afin d ’en faciliter I ’extraction.
facilitate extraction of the Oil.
3.26 malaxeur: Appareil servant au malaxage de Ia pate
3.26 mixer: Machine for mixing the Olive Paste
d ’olives, constitue d ’un bat semi-cylindrique ou cylin-
consisting of a semi-cylindrical or cylindrical tub fitted
drique et muni de pales tournant lentement.
with slowly turning blades.
3.27 thermomalaxeur: Malaxeur a Systeme de chauffage
3.27 thermo-mixer: Mixer fitted with an integral heating
incorpore.
System.
3.28 extracteur partiel: Appareil permettant d ’extraire
3.28 partial extractor: Machine used to extract
by
par percolation une Partie de l’huile separee lors du
perco ation part of the oi separated during mixing.
malaxage.
Action of apportioning and spreading 3.29 enscourtinage: Action de doser et d ’etaler Ia pate
3.29 mat loading:
live mats. sur I es scourtins.
the Paste o nto the o
3.30 doseur; repartiteur: Appareil permettant d ’effectuer
3.30 mat applicator: Piece of equipment that apportions
I ’enscourtinage.
and d istributes the Olive Paste onto the mats.
3.31 formateur automatique de Ia Charge; repartiteur
3.31 automatic mat loader; automatic Paste applicator:
automatique de Ia Pate: Systeme automatique effectuant
Automatic System that spreads evenly the right quantity of
Ie dosage et Ia distribution, de facon homogene, de Ia pate
Olive Paste onto each mat, and Stacks the load.
d ’olives sur chaque scourtin, et Ia formation de Ia Charge.
3.32 Charge: Tour formee par I ’en scourtins
3.32 load: Stack of Olive mats spread with Olive Paste semble des
portant Ia pate d ’olives, destinee 2 Ia presse.
ready for pressing.
3.33 maie: Plateau supportant Ia Charge des scourtins.
3.33 press platform; press table: Table that holds the
Stack of Olive mats.
3.34 aiguille centrale: Colonne montee au centre de Ia
3.34 central needle: Needle mounted in the middle of the
maie pour renforcer Ia structure de Ia Charge et assurer sa
press table which strengthens the load structure and
ensures that it stays properly in place during pressing. bonne tenue lors de Ia pressee.
3.35 scourtin: Support de pate en forme de disque
3.35 Olive mat; pulp mat: Pulp filtering disc made sf
filtrant, en fibres naturelles ou artificielles, sur lequel est
natura1 or synthetic fibres on which the Olive Paste
etalee Ia pate d ’olives destinee a etre pressee.
intended for crushing is spread.
3.36 disque metallique: Elements qui s ’intercalent entre
3.36 metal disc: Discs inserted at intervals between mats
when the load is being stacked in Order to keep it rigid and plusieurs scourtins lors de Ia formation de Ia Charge, pour
balanced, and to achieve a better distribution of the garantir Ia rigidite et I ’equilibre de I ’ensemble et assurer
une meilleure repartition de Ia Pression.
pressure.
obile wago n on which the load is stacked, 3.37 chariot: Wagonnet mobile servant a I ’empilement
3.37 trolley: M
des scourtins, a Beur transport et a % ‘execution du
trans ported and pressed.
pressurage.
load 3.38 decrochage: Ecoulement naturel du mout huileux
3.38 run-off: Natura1 seepag e of oily must from the
de Ia Charge avant Ia pressee.
before pressure is applied.
0 ISO ISO 8088: 1994(E/F)
3.23 premolido de aceitunas: Los trituradores de muelas 3.23 prefrangitore per Olive: Le molazze possono essere
pueden ir precedidos de un premolido encargado de precedute da un prefrangitore ehe rompe rozzamente Ie
Olive, Ia polpa e i noccioli, riducendo cosi il tempo di
romper toscamente las aceitunas, Pulpa y hueso, Io que
reduce el tiempo de trituracion bajo las muelas. macinazione sotto Ie mole.
3.24 dilaceratore: Apparat0 ehe permette di completare
3.24 dilacerador: Aparato que permite completar Ia
rotura de aquellos tejidos que no se han desgarrado Ia rottura di quei tessuti non sufficientemente dilacerati nel
suficientemente en el triturador metalico. trituratore metallico.
3.25 batido: Proceso en el que se fomenta Ia 3.25 gramolatura: Processo ehe stimola I ’unione delle
coalescencia de las microgotas del aceite de Ia Pasta de microgocce d ’olio della Pasta di Olive macinate, per
aceitunas molidas, para facilitar su posterior extraccion. facilitarne I ’estrazione.
3.26 gramolatrice: Macchina ehe serve a rimuovere Ia
3.26 batidora: Maquina donde se efectua el batido de Ia
pasta di Olive. Cassone semicilindrico o cilindrico munito
Pasta de aceitunas. Recipiente semicilindrico o cilindrico
di bracci ehe ruotano lentamente.
provisto de palas que giran lentamente.
de calenta- 3.27 termogramolatrice: Gramolatrice con sistema di
3.27 termobatidora: Batidora con sistema
riscaldamento incorporato.
miento incorporado.
3.28 estrattore parziale: Macchina ehe serve ad ottenere,
3.28 extractor partial: Maquina donde se obtiene por
per percolazione, una Parte dell ’olio separat0 nel processo
percolacion una Parte de3 aceite separado en el proceso de
di gramolatura.
batido.
Action de dosificar y extender Ia 3.29 stratificazione: Stendere Ia Pasta sui fiscoli.
3.29 encapachado:
6.
Pasta en los capacho
3.30 dosatore; stratif icatore: Apparecchio ehe dosifica a
3.30 dosificador; repartidor; formador de cargo: Aparato
Strati Ia Pasta su i fiscoli.
que efectua Ia dosificacion y reparto de Ia Pasta sobre los
capachos.
3.3 ’1 stratificatore meccanico: Sistema automatico desti-
3.31 formador automatico de cargo; repartidor
nato a dosare e stratificare Ia Pasta gramolata sui
automatico de Pasta: Sistema automatico que sirve para
diaframmi filtranti.
dosificar y distribuir, de forma homogenea, Ia Pasta de
aceitunas sobre cada capacho y para constituir el cargo.
3.32 cargo; pila; torre; castillo: Torre formada por el 3.32 carico: Torre formata dal complesso dei fiscoli
portanti Ia Pasta di oliva, destinata alla pressa.
conjunto de capachos y Pasta de aceituna destinada a Ia
prensa.
3.33 piatto: Piano ehe sostiene Ia pila di fiscoli.
3.33 plato: Plato que soporta Ia pila de capachos.
3.34 foratina centrale; guida: Guida fissata al centro del
3.34 aguja central: Guia que se situa en el centro del
plato para reforzar Ia estructura del cargo y asegurar su piatto-carrello per rafforzare e mantenere costantemente
verticale Ia torre.
verticalidad durante el prensado.
Soporte (discs) filtrante de 3.35 fiscolo; diaframma: Supporto di Pasta (disco)
3.35 capacheta; capacho:
filtrante di fibre naturali o artificiali sul quale si stende Ia
fibras naturales o artificiales sobre el que se coloca Ia
Pasta di Olive destinata ad essere pressata.
Pasta de aceitunas destinada a ser prensada.
3.36 dischi metallici: Dischi intercalati tra i fiscoli al
3.36 discos metalicos: Discos metalicos que se intercalan
momento del caricamento per dare rigidezza e stabilita e
entre los capachos al formar el cargo para darle rigidez y
establilidad y para repartir mejor Ia presion. una migliore ripartizione della pressione.
3.37 carro: Vag0 neta movil en Ia que se forma y 3.37 carrello-piatto; carrello con foratina centrale:
cargo ejecuta el proceso de prensado. Vagoncino mobile nel quale si forma e si trasporta il carico
transporta el
Y Se
e si esegue il processo di pressatura.
natura1 del mosto oleoso en el 3.38 sgancio: Usc ita naturale del mosto ojeoso da0 carico
3.38 descuelgue: Salida
prima della pressio ne.
cargo antes de Ia presion.
0 ISO
3.39 mat unloading: Action of remov ming the Olive 3.39 descourtinage: Action d ’enlever les grignons noirs
acc fr0 m the mats a fter pressing. du scourtin apres pressurage.
Pom
3.40 mat unloader: 3.40 descourtineur
(1) Operator who removes the oil pomace. Ouvrier Charge du descourtinage.
(1)
(2) Piece of equipment that removes the oil pomace from Appareil permettant d ’effectuer Ie descourtinage.
(2)
the mats after pressing.
3.41 pressing: Separation of the solid matter from the 3.41 pressee; pressurage: Sh paration par Pression des
liquid in the Olive Paste by means of pressure. mati eres solides et liquides de I a pate d’ ‘olives.
3.42 cold pressing: Process of extracting virgin Olive oil 3.42 pressurage a froid: Processus d ’extraction de I ’huile
d ’olive vierge par Pression mecanique de Ia pate d ’olives a
by applying mechanical pressure to Olive Paste at a
une temperature inferieure a 25 “C.
temperature less than 25 “C.
3.43 deuxieme Pression: Pressurage a des pressions
3.43 second pressing: Pressing at pressure over 7,5 MPa
superieures a 7,5 MPa (750 N/cm*).
(750 N/cm*).
NOTE 3 Products so obtained are given this description. NOTE 3 Les produits obtenus dans ces conditions pot-tent
cette denomination.
Mach in e that uses pressure to squeeze the 3.44 presse: Appareil utilisant une pression mecanique
3.44 press:
m the 01 ive Paste. pour exprimer Ie mout huileux de Ia pate d ’olives.
oily must fr0
press: Press with a needle at the ten tre of 3 ”45 p Iresse a aiguille : Presse dont Ia maie camporte une
3.45 needle
e Olive mats are stacked. aiguille centrale sur laq uelle on ile les scourtins.
the press tabl e on which th
emp
3.46 super-presse: generalement
3.46 super-press: Press that usually uses several pistons. Presse comportant
eurs pistons.
plus
3.47 pressing handling [management]: Procedure fol- 3.47 conduite de Ia presse: Operation pour controler
lowed when extracting Olive oil by pressing l’extra ction de I ‘huile d’ Olive par pression.
3.46 (Vibration) Screen: Device used for se parating the 3.49 tamis vibrant: Dispositif rmettant de se pare r les
Pe
particles fr0 m the oi ly must by vib #ration. particules solides du mout huile ux par vibra tion.
solid
3.49 decanting tanks; settling tanks: Set of tanks 3. bacs de decantation; bassins de decantation;
esperances; vases florentines: Serie de bassins qui
connected by Siphons which are used to separate the oil
from the vegetable water by decantation. communiquent au moyen de Siphons, utilises pour
separer I ’huile des margines par decantation.
3.50 vegetable water vat: Set of tanks for collecting 3.50 bassin d ’enfer; cuve a margines: Ensemble des
vegetable water connected by Siphons that keep any oil bassins collecteurs des margines, qui communiquent au
moyen de Siphons, permettant de retenir a leur surface
eluding extraction to the surface.
I ’huile pouvant echapper au processus d ’elaboration.
3.51 centrifugation: Action rotative permettant de
3.51 centrifugation: Rotary Operation for separating the
separer, par Ia forte centrifuge, les constituants de Ia pate
constituents of the Paste or oily must through the
differentes in their densities. ou des mouts huileux.
3.52 centrifuge; centrifugal separator: Piece of 3.52 centrifugeuse; separateur centrifuge: Appareil qui
equi pment that performs centrifugation. eff ect ue Ca centrifugation.
3.53 recrushing: Treatment of Olive pomace to recover 3.53 ressence: Traitement auquel sont soumis les gri-
part of the oil it contains by means of crushing, the gnons noirs, afin de recuperer une Partie de leur huile par
broyage, adjonction d ’eau et centrifugation.
addition of hot water and centrifuging.
0 ISO
ISO 8088: 1994( E/F)
3.39 descapachado: Action de se para r los orujos del 3.39 scarico: Azione
di togliere Ie sanse vergini dal
capacho despues del prensad 0. fiscolo dopo Ia spremit ura.
3.40 descapachador: 3.40 scaricatore
(1) Obrero encargado de descapachar. (1) Operaio incaricato dello scarico.
(2) Aparato que permite separar los orujos de los capa- (2) Apparecchio atto a separare Ie sanse vergini dai
fiscoli.
chos.
Separation por presion de las materias 3.41 spremitura: Separazione, per pressione, delle
3.41 prensado:
de Ia Pasta de aceituna. sostanze solide e liquide dalla Pasta di Olive.
solidas y Iiquidas
3.42 pressione a freddo: Processo di estrazione dell ’olio
3.42 presion en frio: Proceso de extraccion del aceite
d ’oliva vergine con pressione meccanica della Pasta di
virgen, con presion mecanica de Ia Pasta de aceitunas a
Olive a temperatura inferiore a 25 “C.
temperatura inferior a 25 “C.
3.43 seconda pressione:
3.43 segunda presion: Valores de evolucion del prensado Valori di evoluzione della
superiores a 7,5 MPa (750 N/cm*). spremitura superiori a 7,5 MPa (750 N/cm*).
Tienen esta denominacih todos los productos NOTA 3 Questa denominazione 6 applicabile a tutti i prodotti
NOTA 3
obtenidos en estas condiciones de trabajo. ottenuti in queste condizioni di lavoro.
3.44 pressa: Macchina ehe utilizza Ia pressione per
3.44 prensa: Maquina que utiliza Ia pres ion para exprimir
spremere il mosto oleoso della Pasta di Olive.
el m osto oleoso de Ia Pasta de aceitu na.
3.45 prensa de aguja: Prensa cuyo plato tiene en el 3.45 pressa con foratina centrale: Pressa il cui piatto ha
centro una aguja sobre Ia quese apilan los capachos nel centro una colonna sulla quale si ammucchiano i
fiscoli.
3.46 superpren sa: Prensa que utiliza, en general, varios 3.46 superpressa: Pressa generalmente a piu pistoni.
pisto nes.
3.47 maneggio della pressa: M aneggio per co ntrol lare
3.47 conduccion del prensado; manejo de Ia prensa:
l ’estrazione dell ’o lio d ’oliva media nte pressa.
Manipulation para controlar Ia extraccion del aceite de
oliva por prensado.
3.43 vaglio: App a recch io per separare Ie particelle solide
3.49 tamiz vibratorio: Aparato que permite sepa rar las
partkulas so lidas del mosto oleoso po r vi bracion. del mosto oleoso.
3.49 depositos de decantacion; alberquillas: Serie de 349 vasche di decantazione: Serie di depositi,
depositos comunicados entre si por medio de sifones, que intercomunicanti mediante sifoni, impiegati per Ia
se utilizan para Ia separacion del aceite y del alpechin por separazione dell ’olio e delle acque di vegetazione per
decantacion. decantazione.
3.50 alpechinera; infierno: Conjunto de depositos 3.50 tini d ’inferno; vasche di acque di vegetazionet
Sistema di depositi collettori di acque di vegetazione,
recolectores de alpechines, con comunicaciones de sifon
comunicanti a sifone, ehe permettono di far affiorare alla
que permiten retener en Ia superficie el aceite que puede
escaparse del proceso de elaboracion. superficie I ’olio ehe puo sfuggire al processo di
elaborazione.
3.51 centrifugacion: Action rotativa que permite separar, 3.51 centrifugazione: Azione meccanica ehe permette di
separare, per differenza di densita, i componenti della
por diferencia de densidad, los constituyentes de Ia Pasta
Pasta o dei mosti oleosi.
o de los mostos oleosos.
3.52 centrifuga; separatore centrifugo: Apparecchio ehe
3.52 centrifugadora; separator: Aparato que efectua Ia
esegu e Ia centrifu gazione.
centrifugacion.
3.53 rimacinatura con acqua: Trattamento delle sanse
3.53 remolido: Tratamiento de los orujos grasos para
Parte del I ’olio
recuperar Parte de su aceite mediante molienda, adicion vergini ricuperare mediante
Per
de agua caliente y centrifugacion. macinazione, aggiunta d ’acqua calda e centrifugazione.
0 ISO
3.54 clarification: Operation permettant d ’evacuer I ’eau
3.54 clarification: Operation to remove water from the
du mout huileux, par decantation ou centrifugation.
oily must by decantation or centrifugation.
Upright centrifuge for 3.55 clarificateur: Centrifugeuse verticale permettant
3.55 clarifying centrifuge:
d ’epurer les huiles.
purifying oils.
3.56 decantation: Separation natu relle, par di fferen ce de
3.56 decantation: Natura1 Separation, thro
...