Continuous pulsed electric field pilot plant for olive oil extraction process. (December 2022)

• Record Type: Journal Article
• Authors: Tamborrino, Antonia; Mescia, Luciano; Taticchi, Agnese; Berardi, Antonio; Lamacchia, Claudio Maria; Leone, Alessandro; Servili, Maurizio
• Is Part Of: Innovative food science & emerging technologies. Volume 82(2022)
• Publication Date: 2022-12
• Subjects: Pulsed electric field -- Pilot plant -- Extraction plant -- Olive oil quality -- Process efficiency; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.103192
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The olive oil extraction industry often uses unit-constructed processing lines lacking in the necessary efficiency and sustainability. The development of efficient processing lines is seen as crucial in obtaining higher product quality and extraction yields. In recent years, numerous researchers and companies have explored the possibilities of assistance from pulsed electric fields (PEF) technology as a mean of reducing processing time and increasing extraction yields from different food crops. The current article shows the application of PEF technology in olive oil extraction, and specifically it researches the results from application of PEF technology in a pilot plant of industrial-layout olive oil extraction process. The experimental methodology involves construction of a plant meeting specific functional and cost criteria, capable of delivering unipolar electric pulses with amplitude <10 kV, current <200 A and 3 kW maximum average power. The analyses then focalize on the assessment of the results from PEF assistance on oil extraction, particularly in terms of extractability from crop and enhancement of bioactive substances content. The proposed PEF unit was found to be easy to install within existing plants, flexible in control and capable of continuous operation. Operating at different pulse and power levels, the plant results in increased process efficiency and content of desirable substances. Highlights: A PEF pilot plant was developed for the treatment of olive pastes. Unipolar electric pulses with amplitude <10 kV, current <200 A and 3 kW maximum average power was used. The PEF unit developed is easily installed within existing plants and flexible in control. Improvement of olive oil extractability and hydrophilic phenols using higher electric field strength was found.