Microwave-assisted treatment for continuous olive paste conditioning: Impact on olive oil quality and yield

Tamborrino, Antonia; Romaniello, Roberto; Zagaria, Riccardo; Leone, Alessandro

doi:10.1016/j.biosystemseng.2014.08.015

Cited by 40 publications

(37 citation statements)

References 39 publications

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“…MW localized heating causes the rupture of cell wall materials through the formation of internal vapor pressure flow, facilitating the release of cell wall components . Oils obtained after MW conditioning did not change the headspace profile and phenolic content …”

Section: Introductionmentioning

confidence: 96%

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Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

Leone¹,

Romaniello²,

Tamborrino³

et al. 2017

Euro J Lipid Sci & Tech

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Traditional olive oil processing includes batch olive paste kneading for 30-60 min. Microwave (MW) treatment of the olive paste have recently shown to continuously provide faster conditioning, while megasound (MS) treatment have been shown to enhance oil extractability. In the present work the virgin olive oil standard parameters, sensory descriptors, and phenolic and headspace composition upon treatment of oils obtained using novel process enhancement interventions, and their combination in an industrial plant is examined. Standard parameters are within the international specifications. The Control and MW process provide similar phenolic composition but a post MS intervention significantly increased total phenolic content, and decrease total C5 and C6 aldehydes in the MW treated paste. These results encourage further developments for a combined continuous MW and megasonic conditioning technology to fasten the olive oil extraction, to enhance yields, and total phenolic content. Practical Applications: Microwave and megasounds are two technologies easily implementable on industrial olive oil extraction plant. They permit to simplify the entire plant and could replace totally the malaxers section. This new technology allows having a uniform paste treatment in continuous mode, enhancing the olive oil quality.

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Section: Introductionmentioning

confidence: 96%

“…[4][5][6] Oils obtained after MW conditioning did not change the headspace profile and phenolic content. [3,7] .…”

Section: Introductionmentioning

confidence: 99%

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

Leone¹,

Romaniello²,

Tamborrino³

et al. 2017

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…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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“…For these reasons, many studies have been performed to optimize each operation of the olive oil extraction process. Many investigations have been performed to determine the influence of technological operations of olive processing (i.e., crushing and malaxation) on olive oil yields and quality [1][2][3][4][5][6]. Recent research has been conducted on decanters to determine the best machine parameters to maximize extraction efficiency [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Machining effects of different mechanical crushers on pit particle size and oil drop distribution in olive paste

Leone

Romaniello

Zagaria

et al. 2015

Euro J Lipid Sci & Tech

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The purpose of this study is to evaluate the effects of the mechanical components of the crushers on pits and oil droplet fractionation. The olive pastes obtained using four different crushing systems were compared. Analyses of the pit particle size distribution and oil drop aggregation were performed. The analysis of the experimental data shows that different crushing machines produce different pit and oil drop fragmentation, and the trends confirm that increased pit fragmentation corresponds to increased droplet fragmentation. Therefore, the results confirm that the partial de‐pitter and hammer crusher yielded the greatest enhancement in emulsification of oil droplets, and the stone mill and disc crusher yielded the greatest aggregation of oil droplets. Practical applications: The practical application of this work includes understanding the effects of four different crushers on oil drops and pit fragmentation. The experimental data could be useful to define the best malaxation time and to gain a better understanding of the minor components distribution in olive oil. The results obtained could be used to construct a guideline for the design and sizing of crushing machines. Different crushing machines produce different pit and oil drop fragmentation, and the trends confirm that increased pit fragmentation corresponds to increased droplet fragmentation. The data expressed in this research could be used to construct a guideline for the design and sizing of crushing machines with the goal of achieving a balance between pulp fragmentation, pit breakage and oil drop fragmentation.

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Microwave-assisted treatment for continuous olive paste conditioning: Impact on olive oil quality and yield

Cited by 40 publications

References 39 publications

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

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

Machining effects of different mechanical crushers on pit particle size and oil drop distribution in olive paste

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