The olive oil extraction is a complex process that requires several machines arranged in series until the plant is built. Currently, the extraction process does not allow the totality of the oil present in the olives to be extracted, unfortunately a significant amount of the product is not extracted and is lost in the byproducts and waste. Recently the pulsed electric fields (PEF) applied to the process have given positive effects by increasing the percentage of oil extracted compared to the traditional plant configuration. In order to allow a greater diffusion of this technology in the mill, a simplified PEF plant it has been developed specifically for small oil extraction plants and an experimental test program has been developed to verify the effectiveness of the technology. The framework of comparative experimental tests was carried out using two different varieties of olives and the amount of olive oil lost in the pomace was determined. The results showed that the treatment of the olive pastes in the pre-malaxation phase showed a significant increase in the extractability of the olive oil, consequently reducing the product losses in the wastewater.
4th INTERNATIONAL CONFERENCE ON ENGINEERING FUTURE FOOD
Berardi A.
;Leone A.;Tamborrino A.
2023-01-01
Abstract
The olive oil extraction is a complex process that requires several machines arranged in series until the plant is built. Currently, the extraction process does not allow the totality of the oil present in the olives to be extracted, unfortunately a significant amount of the product is not extracted and is lost in the byproducts and waste. Recently the pulsed electric fields (PEF) applied to the process have given positive effects by increasing the percentage of oil extracted compared to the traditional plant configuration. In order to allow a greater diffusion of this technology in the mill, a simplified PEF plant it has been developed specifically for small oil extraction plants and an experimental test program has been developed to verify the effectiveness of the technology. The framework of comparative experimental tests was carried out using two different varieties of olives and the amount of olive oil lost in the pomace was determined. The results showed that the treatment of the olive pastes in the pre-malaxation phase showed a significant increase in the extractability of the olive oil, consequently reducing the product losses in the wastewater.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
