Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

Tamborrino, Antonia; Romaniello, Roberto; Caponio, Francesco; Squeo, Giacomo; Leone, Alessandro

doi:10.1016/j.jfoodeng.2018.10.019

Cited by 44 publications

(34 citation statements)

References 29 publications

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“…Recently, different, new technologies in the olive oil extraction process have been introduced and studied to support the malaxation step with the aim of improving the oil extraction yield and final quality, such as low-frequency ultrasound [19][20][21][22], microwave [23,24], high-frequency ultrasound [25][26][27], and PEF. Andreou et al [28] used a PEF (1.6-70.0 kJ/kg) process before malaxation (30 min at 30 • C) with an extraction yield increase up to 18%.…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

et al. 2019

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The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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Section: Introductionmentioning

confidence: 99%

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

et al. 2019

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“…The simultaneous use of a lowfrequency US device, a MW apparatus and a horizontal spring heat exchanger has been employed to design and assemble an industrial combined pilot plant (ICP), with the aim to investigate the real possibility of introducing these innovative technologies to obtain an olive oil with better nutritional properties. 190 This versatile plant may operate with all three technologies simultaneously or individually with great advantages compared to conventional processes in terms of oil quality and total phenolics content. A continuous process from the milling to the solid-liquid separation phase has been described.…”

Section: Other Innovative Extraction Methods Under Dielectric Heatingmentioning

confidence: 99%

A review of sustainable and intensified techniques for extraction of food and natural products

et al. 2020

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“…In fact, the reduction of malaxation times is one of the main objectives of the research in this sector because of its influence on many quality factors and on the optimization of the process management. On the basis of these considerations, several studies have been carried out on the effect on malaxation times of heating olive paste by means of a heat exchanger between the crusher and the malaxer [21][22][23][24][25]. However, there are have been no further studies that simultaneously analyzed the variation of rheological and energy features, in addition to the temperature trend.…”

Section: Introductionmentioning

confidence: 99%

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

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Tamborrino

Giametta

et al. 2020

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The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines. In this study, a new reel model for malaxer machines was designed. The new model was incorporated into an industrial malaxer machine and experimental tests were carried out to study the effects of two different reel designs (modified and unmodified profile) on the rheological characteristics of olive paste, the energy consumption of the plant, and the temperature profile inside the machine. The main commercial parameters of the produced olive oil were studied, as well as the extraction yield and the extraction efficiency of the plant. The malaxer machine equipped with the modified reel showed better homogenization of the paste, which led to improved heat exchange and rheological properties. The results of this study showed that a specific modification of the rotating reel can improve the performance of the malaxer in terms of improving the viscosity of the paste, 127,157.67 (mPa sn) for the malaxer with the modified reel at the beginning of malaxation, reaching a final value of 64,626.00 (mPa sn) at the end. The unmodified malaxer showed an initial viscosity coefficient of 133,754.00 (mPa sn) and a final value of 111,990.67 (mPa sn). This led to a reduction in malaxing times, an increase in the work capacity of the plant, and a reduction in total energy consumption and slowed down the oxidative phenomena responsible for the decrease in the quality of olive oil.

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Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

Cited by 44 publications

References 29 publications

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

A review of sustainable and intensified techniques for extraction of food and natural products

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

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