Grasas y Aceites, Vol 57, No 3 (2006)

Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale


https://doi.org/10.3989/gya.2006.v57.i3.46

Antonio Jiménez Márquez
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica, Spain

Gabriel Beltrán Maza
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica, Spain

Marino Uceda Ojeda
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica, Spain

María Paz Aguilera Herrera
Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción Ecológica, Spain

Abstract


The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied.

A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste.

The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.


Keywords


Extractability;High-power ultrasound;Mixing;Virgin olive oil elaboration

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