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首页> 外文期刊>Journal of food engineering >Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield
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Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

机译：利用超声波，微波和热交换的工业橄榄油联合提取厂：对橄榄油质量和产量的影响

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摘要

In this study, an industrial combined plant (ICP) constructed from a low-frequency ultrasound device, microwave apparatus and heat exchanger is employed to investigate the real possibility of introducing these innovative technologies to the olive oil extraction process and evaluating their influence on olive oil quality and yield. The novelty of this study lies in the simultaneous use of these three technologies to condition the olive paste in a real olive oil extraction plant.Different olive paste treatments were compared in order to define the effects on the olive oil quality and yield.The use of a spiral heat exchanger in addition to the malaxer reduced the malaxation time to 20 min, and with the microwave apparatus it was possible to obtain an entirely continuous process, without interruptions, from the milling phase to the solid-liquid separation phase.The internal spiral aids in moving the paste from the input to output section, resulting in limited operating pressure.Using the ICP device led to an average increase in extractability ranging from 2.30 to 3.85% with respect to the control thesis, for the Arbosana and Arbequina varieties, respectively, but this difference was not statistically significant.Regarding the virgin olive oil (VOO) quality, the use of the ICP did not affect the marketable parameters and total phenol content, while in terms of the process efficiency, the ICP obtained a higher value than the conventional process and improved the extraction yield.
机译：在这项研究中，采用了由低频超声设备，微波设备和热交换器构成的工业联合工厂（ICP），以研究将这些创新技术引入橄榄油提取过程并评估其对橄榄油的影响的真实可能性。质量和产量。这项研究的新颖之处在于，同时使用这三种技术在真正的橄榄油提取厂中对橄榄酱进行调理，并比较了不同的橄榄酱处理方法，以确定对橄榄油质量和产量的影响。除了螺旋搅拌机外，螺旋式换热器还可将螺旋搅拌时间减少至20分钟，并且使用微波设备，可以实现从研磨阶段到固液分离阶段的不间断的完全连续过程。有助于将焊膏从输入部分移到输出部分，从而限制了工作压力。使用ICP装置，相对于控制论点，分别针对Arbosana和Arbequina品种，提取率平均提高了2.30％至3.85％。 ，但这种差异在统计上并不显着。关于初榨橄榄油（VOO）的质量，ICP的使用不会影响可销售的参数和总酚含量，而在工艺效率方面，ICP获得的值比常规工艺更高，并提高了萃取率。

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  • 来源
    《Journal of food engineering》 |2019年第3期|124-130|共7页
  • 作者

    Tamborrino Antonia; Romaniello Roberto; Caponio Francesco; Squeo Giacomo; Leone Alessandro;

  • 作者单位

    Univ Bari Aldo Moro, Dept Agr & Environm Sci, Via Amendola 165-A, I-70126 Bari, Italy;

    Univ Foggia, Dept Sci Agr Food & Environm, Via Napoli 25, I-71100 Foggia, Italy;

    Univ Bari Aldo Moro, Dept Soil Plant & Food Sci Food Sci & Technol, Via Amendola 165-A, I-70126 Bari, Italy;

    Univ Bari Aldo Moro, Dept Soil Plant & Food Sci Food Sci & Technol, Via Amendola 165-A, I-70126 Bari, Italy;

    Univ Foggia, Dept Sci Agr Food & Environm, Via Napoli 25, I-71100 Foggia, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Ultrasound; Microwave; Heat exchanger; Olive oil quality; Yields;

    机译：超声波;微波;热交换器;橄榄油品质;成品率;

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