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

Authors

  • J. Alba Mendoza Instituto de la Grasa C.S.I.C.
  • F. Hidalgo Casado Instituto de la Grasa C.S.I.C.
  • M. A. Ruiz Gómez Instituto de la Grasa C.S.I.C.
  • F. Martínez Román Instituto de la Grasa C.S.I.C.
  • M. J. Moyano Pérez Instituto de la Grasa C.S.I.C.
  • A. Cert Ventulá Instituto de la Grasa C.S.I.C.
  • M. C. Pérez Camino Instituto de la Grasa C.S.I.C.
  • M. V. Ruiz Méndez Instituto de la Grasa C.S.I.C.

DOI:

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

Keywords:

Olive oil, Olive pomace, Processing, Second centrifugation,

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.

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Published

1996-06-30

How to Cite

1.
Alba Mendoza J, Hidalgo Casado F, Ruiz Gómez MA, Martínez Román F, Moyano Pérez MJ, Cert Ventulá A, Pérez Camino MC, Ruiz Méndez MV. Characteristics of the olive oil obtained with the first and second centrifugation. Grasas aceites [Internet]. 1996Jun.30 [cited 2024Apr.18];47(3):163-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/857

Issue

Section

Research

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