Grasas y Aceites, Vol 47, No 3 (1996)

Characteristics of the olive oil obtained with the first and second centrifugation


https://doi.org/10.3989/gya.1996.v47.i3.857

J. Alba Mendoza
Instituto de la Grasa C.S.I.C., Spain

F. Hidalgo Casado
Instituto de la Grasa C.S.I.C., Spain

M. A. Ruiz Gómez
Instituto de la Grasa C.S.I.C., Spain

F. Martínez Román
Instituto de la Grasa C.S.I.C., Spain

M. J. Moyano Pérez
Instituto de la Grasa C.S.I.C., Spain

A. Cert Ventulá
Instituto de la Grasa C.S.I.C., Spain

M. C. Pérez Camino
Instituto de la Grasa C.S.I.C., Spain

M. V. Ruiz Méndez
Instituto de la Grasa C.S.I.C., Spain

Abstract


In this work, the feasibility of a second centrifugation to improve the extraction of the olive paste, in the new two phases system for the extraction of virgin olive oil, has been studied. The study of its influence on the characteristics of the products and byproducts obtained has been carried out. The samples of comparative assays between the first and second centrifugation of recently obtained olive paste and between the first, with second and third centrifugation of stored olive paste has been analyzed. Therefore, a decoloration assay has been developed to study its influence on the different refination processes (physical and chemical procedures). Results obtained evidence the importance of achieving the second centrifugation with the recently obtained olive paste and under moderate temperatures. In these conditions, it is possible to obtain oils with parameters of quality and purity into the legal limits.

Keywords


Olive oil; Olive pomace; Processing; Second centrifugation;

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