Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

Masella, Piernicola; Parenti, Alessandro; Spugnoli, Paolo; Calamai, Luca

doi:10.1007/s11746-009-1445-9

Cited by 47 publications

(80 citation statements)

References 16 publications

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“…We must remark that so high water dilution quantity and so high temperature are not in line with best practices recommendation from manufacturer of DSC. When water dilution during oily must purification is reduced to 25%, no significant reduction on total phenols between oily must and purified oil (Masella et al, 2009) as well as research in contrast (Guerrini et al, 2016). The negative impact of DSC on total phenols content on the obtained oil is disappeared when water dilution is used lower than 10% (Alcalá et al, 2016;Gila et al, 2017).…”

Section: Water Dilutionmentioning

confidence: 98%

“…Dissolved oxygen measured in literature show very high variation between 1 and 9 ppm (Ottaviani et al, 2001;Parenti et al, 2007;Sacchi et al, 2008;Masella et al, 2009Masella et al, , 2010Masella et al, , 2012Guerrini et al, 2016). Large variation is probably due to the different methods and sampling that, in addition, are not correctly defined or missed for the parameter in a DSC.…”

Section: Dissolved Oxygenmentioning

confidence: 99%

“…Separation efficiency of centrifuge depends to many variables as composition of oily must, feed rate, gravity disc and related interface position, interval of discharge, quantity and temperature of dilution water. DSC can remove from oily must, solids impurities below 0.1% and residual water below 0.2% in optimal operational conditions (Masella et al, 2009;Guerrini et al, 2016). The advantage that make the purifier DSC almost universally used in the VOO industry is the capability to release with a continuous operation, an efficient and constant level of clarification in presence of significant variation in composition of inlet oily must.…”

Section: Purification Of Oily Mustmentioning

confidence: 99%

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The use of disc stack centrifuge in the virgin olive oil industry

Costagli

2018

J Agricult Engineer

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The disc stack centrifuge (DSC) in the virgin olive oil (VOO) industry is widely used for oil purification at a final stage of extraction process. The obtained oil should be commercialized directly as turbid or sent to settling and/or filtration. Despite technology is strongly consolidated, few literature is available on the effect of DSC on efficiency and quality of VOO, specially compared with alternative methods. Alternative technologies to DSC like settling or direct filtration are suitable only for very small production scale. Application of advanced technology already available for DSC like hermetic design is applicable also to VOO but more research is necessary to establish effect on quality and cost/benefit ratio. Improvement of installation module and a more appropriate use of DSC on VOO industry are recommended to reduce water consumption and consequent loss of VOO quality. IntroductionDr Gustaf de Laval was granted the patent of The Centrifuge for the separation of cream from milk in June 1878. The introduction of centrifuge generates a revolution in a wide range of industrial application and currently the technology is applied throughout many manufacturing industries with different centrifuge designs adapted to particular uses (Beveridge, 2000). Disc stack sedimentation centrifuge (DSC) with radial solids-ejecting are the commonest, and today the most important applications are production of milk, wine, other beverage and purification of vegetable oil, olive oil, fuel and lube oil on ships (Axelsson and Madsen, 2012). The use of centrifugal technology in the virgin olive oil (VOO) industry was introduced for the first time by Alfa Laval in 1927 (Alfa Laval, 1928). The DSC was introduced to purify oil must come from hydraulic press in alternative to the traditional static sedimentation which is a slow process where the oil is in contact with vegetable water and residual solids with consequent contamination. By the use of DSC, the purification becomes a continuous and fast operation with a consequently significant improving of quality of final oil (Frezzotti, 1928). After thirty years from the first introduction, the DSC was extended to most of press traditional mills and was considered and integrated as key technology also in all alternative processing methods proposed at that time as Sinolea, SIMA-Baglioni, Elettrolia, Veraci-Primolia, Dieffenbach and Veraci-Olier (Carole et al., 1964). However, mentioned extraction system not received success on the market due to different problem like oil yield or cost. Once again, the alternative to the press traditional mills was definitively developed by Alfa Laval with the introduction of the new process extraction line named Centriolive. New process extraction line includes the steps of washing, crushing, malaxing and two successive centrifugation steps: the decanter extraction for centrifugation of olive paste in three phases and the DSC used both for final oil purification and for oil recover from black water (Valleggi, 1966;Vitagliano and Radogna, 1...

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Section: Water Dilutionmentioning

confidence: 98%

Section: Dissolved Oxygenmentioning

confidence: 99%

Section: Purification Of Oily Mustmentioning

confidence: 99%

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The use of disc stack centrifuge in the virgin olive oil industry

Costagli

2018

J Agricult Engineer

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“…Comparing monovarietal virgin oils obtained by both processes, the oils from two-phase decanters have higher content of E-hex-2-enal and total aroma substances but lower values of aliphatic and triterpenic alcohols (Ranalli & Angerosa, 1996). Masella et al (2009), when studying the influence of vertical centrifugation on olive oil quality, observed significant differences both in the total volatile concentration and in the two volatile classes from the LOX pathway involving LnA conversion. The observed decreased of C 6 /LnA and C 5 /LnA compounds can be explained by the volatiles partition between oil and water phases during vertical centrifugation.…”

Section: Technogical Factorsmentioning

confidence: 99%

Olive Oil Composition: Volatile Compounds

Silva¹,

Freitas²,

Cabrita³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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“…The methodology used to separate the solid and liquid phases (by presses, two-or three-phase centrifuges, or the so-called third generation decanters), will also affect the final quality of the oil, with different contents of substances of not only nutritional, but also sensorial interest (Vaz-Freire et al, 2008;Amirante et al, 2010). The cleansing of the resulting oily phase, whether by natural decanting or vertical centrifuging, is another step of the extraction process which has a decisive effect on oil quality: the final concentration of minor compounds (phenols and aromatic compounds) will be reduced by contact with water, the loss being greater the higher the temperature, the greater the temperature difference between the two liquid phases, and the greater the volume of water used (Masella et al, 2011;Jimenez et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

Montaño¹,

Saiz-Abajo²,

Espinosa³

et al. 2014

Grasas y Aceites

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SUMMARY:Although Extremadura is an important producing region of Spanish virgin olive oils, it has not been always known for the high quality of its oils. However, implementation of continuous extraction systems in most of its olive mills has shown a general improvement in the quality of most virgin olive oils, but not in all of them. The aim of the present study was to examine how different variables, such as fruit quality discrimination or payment system, affected the overall quality of virgin olive oils from Extremadura. To do so, a screening experimental design and the corresponding statistical analysis of the collected data were performed. Sixty Extremadura oil mills were evaluated (50.4% of the total) by taking bottled virgin olive oil samples from each of them. Statistical relationships between physicochemical parameters and production process variables were evaluated, showing that only three of them (separation of ground-and tree-harvested fruits, differential payment according to acidity, and extraction process) were significantly correlated with the quality index and acidity of virgin olive oils.

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Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

Cited by 47 publications

References 16 publications

The use of disc stack centrifuge in the virgin olive oil industry

The use of disc stack centrifuge in the virgin olive oil industry

Olive Oil Composition: Volatile Compounds

Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

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