Grasas y Aceites, Vol 57, No 1 (2006)

Olive oil and pomace olive oil processing


https://doi.org/10.3989/gya.2006.v57.i1.22

Kostas Antonopoulos
Quality Assurance Department, Minerva Oleic SA, Greece

Nick Valet
Quality Assurance Department, Minerva Oleic SA, Greece

Dimos Spiratos
Quality Assurance Department, Minerva Oleic SA, Greece

George Siragakis
Quality Assurance Department, Minerva Oleic SA, Greece

Abstract


Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development.


Keywords


Available techniques;Deodorization;Minor components;Olive oil;Pomace oil;Refining;Waxes

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