Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46 |
| Summary: | 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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| ISSN: | 0017-3495 1988-4214 |