The Oil:Water Ratio in the Vertical Centrifuge Separator and Its Influence in Phenolic Compounds in the Virgin Olive Oil and the Olive Mill Wastewater (Alpechín)

Abstract

The use of the vertical centrifuge in the olive oil production process is generally assumed to be habitual and necessary for the elimination of both the vegetation water and the small olive pulp particles that are not eliminated during solid–liquid separation (horizontal centrifugation). Trials were carried out with different oil:water ratios to study the influence of this variable on both the quality parameters of the olive oils obtained and the loss of oil with the olive wastewater. The trials were carried out at the industrial mill level with oil:water ratios between 0.6 and 5.5. While no differences were observed in the quality parameters of the oils obtained, correct adjustment of the oil:water flow rates reduced the loss of phenols present in the oils by around 30%. In addition, the results show a direct relationship between the soluble effluent and the conductivity of the olive mill wastewater (alpechín) with the loss of oil in the effluent. This work proves that both oil quality and the competitiveness of the olive oil value chain can be increased with energy savings, water consumption reduction, and environmental sustainability.

Keywords

• phenolic compounds
• vertical centrifuge
• olive mill wastewater
• conductivity
• virgin olive oil