Olive oil extraction and quality

Marino Uceda; Gabriel Beltrán; Antonio Jiménez

doi:10.3989/gya.2006.v57.i1.19

Olive oil extraction and quality

Authors

Marino Uceda CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)
Gabriel Beltrán CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)
Antonio Jiménez CIFA ‘Venta del Llano’. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA)

DOI:

https://doi.org/10.3989/gya.2006.v57.i1.19

Keywords:

Automation, Centrifugation, Extraction system, Virgin olive oil

Abstract

Olive oil extraction sector has improved over the last decades from a technological point of view even in the oil extraction concept. In this manuscript olive oil extraction process, including previous operations, extraction systems and oil storage, has been described and its effect on process yield and oil characteristics. Technology evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are reported, especially those related to the process automation.

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References

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Solinas, M., Di Giovacchino, L., Mascolo, A. 1978. Il polifenoli delle olive e dell’olio Nota III. Infuenza de la temperatura e della durata de la gramolatura sul contenuto in polifenoli degli oli. Riv. Ital. Sost. Grasse 55, 19 -23

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Published

2006-03-31

How to Cite

Uceda M, Beltrán G, Jiménez A. Olive oil extraction and quality. Grasas aceites [Internet]. 2006Mar.31 [cited 2025May2];57(1):25-31. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/19

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Issue

Vol. 57 No. 1 (2006)

Section

Research

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