Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality

Abstract

The introduction of new technology for industrial extraction of olive oil requires a knowledge of how this could affect certain oil parameters in regulation of the extraction process. The oil's total polyphenols content, K225 and autoxidation stability were related with variations in temperature, kneading time, paste injection flow rate and oil washing in vertical centrifuges in a two-phase decanter without addition of water to the olive paste. Kneading the olive paste at low temperature, extended kneading at low paste injection rates, oil washing with hot water and high water:oil ratio, yielded oil of low stability, low polyphenols content and low bitterness.

Keywords

• process variables (influence of)
• quality parameter
• two -phase continuous system
• virgin olive oil (extraction)