Abstract
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.
Highlights
an extractability improvement of the extraction process were found with the sonication of olive paste
New Food Drying Technologies- Use of Ultrasound
Summary
Use of high power ultrasounds in virgin olive oil extraction process. 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. Peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later. KEY-WORDS: Extractability - High-power ultrasound Mixing - Virgin olive oil elaboration
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