Olive oil and pomace olive oil processing
DOI:
https://doi.org/10.3989/gya.2006.v57.i1.22Keywords:
Available techniques, Deodorization, Minor components, Olive oil, Pomace oil, Refining, WaxesAbstract
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.
Downloads
References
Christy, A. A., Kasemsumran, S., Du, Y., and Ozaki, Y. The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics. Analytical Sciences (2004), 20, 935-940. doi:10.2116/analsci.20.935
J.B.Rosell and J.L.R.Pritchard Analysis of Oilseeds, Fats and Fatty Foods, Elsevier Applied Science, 1991 (pp.451).
Alfa-Laval: Methods of Analysis SWEDEN 1978. Siragakis G, Falaras P et al.Cottonseed oil bleaching by acid activated montmorillonite. Clay Minerals (1999) Vol 34 221-32.
E. Fedeli, N. Cortesi, and P. Rovellini. HPLC analysis for the detection of mixtures of high oleic seed oils with the olive oils. La Rivista Italiana delle Sostanze Grasse.Vol. 75. pp. 483-489 1998.
A Cert et al Chromatographic analysis of minor constituents in vegetable oils Journal of Chromatography. A 881(2000) 131-148. doi:10.1016/S0021-9673(00)00389-7
S.Christoforaki, G.Siragakis, A.Spyros and P.Dais Detection of Refined and Lampante Olive Oil Adulteration in Virgin Olive Oils. J.Agric.Food Chem. 2005, 56 2780-2788.
T.Verleyen, U.Sosinka, S.Ioannidou, R.Verhe, K. Dewettinck, A.Huyghebaert and W.De Greyt.: Influence of the Vegetable Oil Refining Process on Free and Esterified Sterols JAOCS, Vol.79, no.10(2002).
Ian C. T. Nisbet, Peter K. Lagoy, 1992, Toxic Equivalency Factors (TEFs) for Polycyclic Aromatic Hydrocarbons (PAHs). Regulatory Toxicology and Pharmacology, 16, 290-300. doi:10.1016/0273-2300(92)90009-X
Lanzón A. T. Albi, and A. Guinda. Formation of a D 7 triterpene alcohol in refined olive oils. Journal of the American Oil Chemists´ Society 76 (1999) 1421- 1424. doi:10.1007/s11746-999-0178-0
León Camacho, M., Mª.V. Ruiz-Méndez and E. Graciano Constante Changes in olive oil components during deodorization and/or physical refining at the pilot plant scale using nitrogen as stripping gas. Fett Lipid 101 (1999) 38-43. doi:10.1002/(SICI)1521-4133(19991)101:1<38::AID-LIPI38>3.0.CO;2-3
Ruiz-Méndez, Mª V. and M.C. Dobarganes. Olive oil and olive pomace oil refining. Oleagineux-Corp Gras- Lipides 6 (1999) 50-54.
George Siragakis, Youli Dimakou: NIR a new technique for on line monitoring olive oil quality First Greek Lipid Forum EIE June 2005, p O8.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
