Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
DOI:
https://doi.org/10.3989/gya.2006.v57.i3.46Keywords:
Extractability, High-power ultrasound, Mixing, Virgin olive oil elaborationAbstract
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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