Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. (July 2017)

• Record Type: Journal Article
• Authors: Tamborrino, Antonia; Squeo, Giacomo; Leone, Alessandro; Paradiso, Vito Michele; Romaniello, Roberto; Summo, Carmine; Pasqualone, Antonella; Catalano, Pasquale; Bianchi, Biagio; Caponio, Francesco
• Is Part Of: Journal of food engineering. Volume 205(2017)
• Page Start: 34
• Page End: 46
• Publication Date: 2017-07
• Subjects: Olive oil extraction process -- Calcium carbonate -- Malaxation -- Apparent viscosity -- Process optimisation -- Electrical power -- Extraction yield; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.02.019
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The present work deals with industrial scale trials aimed to investigate on rheological properties, energy consumption, oil yield and olive oil quality when the calcium carbonate was used during the extraction process. No statistical differences were found in terms of extraction yields. Regarding analytical results of oils, no significant differences were found when comparing oils obtained with or without carbonate and all of them could be classified as "extra virgin olive oil" according to European rules. The use of calcium carbonate does increase the apparent viscosity of the olive paste without, for this, affecting the performance of the machines. The use, as a technological coadjuvant, of calcium carbonate, can bring towards a reduction of the malaxation time. This can have an advantage in terms of the increasing of work capacity of the plant and the reduction of the total energy employed for the extraction process. Highlights: Calcium carbonate was used during the extraction process of olive oil. Rheological properties, energy consumption, yield and oil quality were investigated. Calcium carbonate increased the apparent viscosity of the olive paste. Calcium carbonate did not affect the performance of the machines. Calcium carbonate can bring towards a reduction of the malaxation time.