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

Authors

  • 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
  • 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
  • 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
  • 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

DOI:

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

Keywords:

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

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.

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References

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Published

2006-09-30

How to Cite

1.
Jiménez Márquez A, Beltrán Maza G, Uceda Ojeda M, Aguilera Herrera MP. Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale. grasasaceites [Internet]. 2006Sep.30 [cited 2022Dec.1];57(3):253-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46

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