Food and Environmental ScienceUniversity of PerugiaPerugiaItaly
Esposto S.,Food and Environmental ScienceUniversity of PerugiaPerugiaItaly |
Taticchi A.,Food and Environmental ScienceUniversity of PerugiaPerugiaItaly |
Urbani S.,Food and Environmental ScienceUniversity of PerugiaPerugiaItaly |
Servili M.,Food and Environmental ScienceUniversity of PerugiaPerugiaItaly
European Journal of Lipid Science and Technology | Year: 2015
In this research, the evaluation of the pre-heating effect on olive paste before malaxation was performed. The olive paste was treated by means of a tubular heat exchanger. The heat exchanger performances on yield and olive oil quality were evaluated considering two different types of olive paste obtained, respectively, by means of a disc crusher and a de-pitter machine. The experimental tests were conducted on an industrial olive oil extraction plant. The results of the experimental test showed that it is possible to reduce the malaxation time by about 10min, maintaining constant the extraction yield, when a disc crusher was used. On the other hand, using the heat exchanger to condition the de-stoned paste, a reduction of the malaxation time compared to the control test was observed, but with significant loss in extraction yield. Concerning the olive oil quality, the flash thermal treatment of the olive paste after the crushing operation improves the phenolic and volatile compound content significantly with respect to the traditional process, in which the malaxation time has a duration of at least 30min. By employing a tubular heat exchanger we observed some advantages, like the reduction of malaxation time and the improving of phenolic and volatile compounds. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.