Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale

Tamborrino, Antonia; Selvaggini, Roberto; Veneziani, Gianluca; Berardi, Antonio; Leone, Alessandro; Servili, Maurizio

doi:10.1016/j.fbio.2023.102706

Cited by 2 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The production of virgin olive oil (VOO) has increased widely in the last decade due to the growing interest in the consumption of this product around the world ( IOC, 2020 ; Boudebouz, 2021 ; Xia et al., 2022 ). Its production is exclusively by physical–mechanical procedures or at least with the addition of specific adjuvants, which often leads to difficulties in reaching a sufficiently good extraction efficiency ( Caponio et al., 2016 ; Khaleghi et al., 2023 ; Tamborrino et al., 2023 ). Although new processing technologies, such as the application of heat exchangers, ultrasound, pulsed electric field, microwaves, and vacuum technology, can improve oil extraction, it is always important to consider the interaction between the characteristics of the olives and the extraction device ( Taticchi et al., 2013 ; Gila et al., 2015 ; Pérez et al., 2021 ; Sánchez et al., 2022 ; Khaleghi et al., 2023 ; Nardella et al., 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Boudebouz,

Hermoso,

Martí

et al. 2024

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of ‘Arbequina.’ Fruit characteristics, processing parameters, and extractability were collected over 10 years from 38 decanters that belong to five different brands. The results have shown that fruit moisture is the most relevant factor for oil extractability, especially over 52%. Furthermore, extractability is positively correlated with malaxing temperature, addition of water, and total fat content in the fruit. However, the results show that before applying a regulation, the type of decanter must be considered. The model used in this study has allowed us to optimize the regulations for each type of decanter to reduce oil losses within the pomace, achieving an extraction efficiency within the range of 78%–91.5%. In fact, the best extraction efficiency results (91.5%) were obtained by processing at temperatures >26°C and water injection of 5%.

show abstract

Section: Introductionmentioning

confidence: 99%

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Boudebouz,

Hermoso,

Martí

et al. 2024

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

NIR Spectroscopy for the Online Monitoring of Water and Olive Oil Content in Pomace during the Extraction Process

Leone,

Berardi,

Antonelli

et al. 2024

ASI

View full text Add to dashboard Cite

The main challenge of this scientific work was the implementation on an industrial olive oil extraction plant of an NIR device for the multispectral analysis of pomace to predict the percentage of humidity and oil contained in it. Subsequent to the implementation of the NIR device on the oil extraction line on the solid’s outlet from the decanter, NIRS interaction measurements in the 761–1081 nm region were used to probe the pomace. NIRS calibration models for the prediction of water and oil content in the pomace were obtained and successfully tested and validated. The correlations of calibration results for oil and water content were 0.700 and 0.829, while the correlations of validation were 0.773 and 0.676, respectively. Low values of root mean square error were found for both the prediction and validation set. The results highlight the good robustness of an NIR approach based on a PLS calibration model to monitor the industrial olive oil process. The results obtained are a first step toward the large-scale implementation of NIR devices for monitoring pomace in oil mills. The possibility of knowing the oil lost in the pomace, moment by moment, would open a new frontier towards system control and the sustainability of the olive oil extraction process.

show abstract

Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale

Cited by 2 publications

References 37 publications

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

NIR Spectroscopy for the Online Monitoring of Water and Olive Oil Content in Pomace during the Extraction Process

Contact Info

Product

Resources

About