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首页> 外文期刊>La Rivista Italiana delle Sostanze Grasse >EXPLOITING CO_2 EMISSION FROM OLIVE PASTES DURING TRANSFORMATION TO IMPROVE OLIVE OIL QUALITY.NOTE II-OIL MILL EXPERIMENTS
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EXPLOITING CO_2 EMISSION FROM OLIVE PASTES DURING TRANSFORMATION TO IMPROVE OLIVE OIL QUALITY.NOTE II-OIL MILL EXPERIMENTS

机译：探索转化过程中橄榄油中的CO_2排放，以提高橄榄油的品质。注意II型油磨实验

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The aim of this work was to investigate the qualitative effects of an innovative malaxation technique for extra virgin olive oil extraction at industrial plant scale.This technique allows to reduce oxidation processes through the protection against oxygen by means of the natural CO_2 emission of olive paste during malaxation.For this purpose a conventional(horizontal)malaxator was modified for working under confined atmosphere(hermetically sealed apparatus).Two malaxation trials were conducted,one with the sealed apparatus and another one with open-to-air in order to allow the free oxygen exchange(control).Chemical analyses such as total acidity,peroxide value,chlorophyll concentration and profile of hydrophilic phenols were used to assess the quality of the olive oil.The air in the head space of the sealed apparatus was sampled and analyzed.The variations of CO_2 concentration,as a function of the time,resulted slower than those reported in analogous lab scale trials(oxygen concentration reaches the 50 % of the initial value after 50 min malaxation time).Therefore,the effectiveness of the protection against oxidations was limited.Nevertheless,the oils with the sealed malaxator,for each time of malaxation,showed a smaller values of peroxides and a larger content in total chlorophylls and hydrophilic phenols.The compound mainly affected by the treatment was DMO-da(dialdehydic open form of decarboxymethyl elenolic acid linked to 3,4-Dihydroxyphenylethanol),with a 30 % increase in concentration over the control.The sensory evaluation of olive oils did not show any negative attributes due to the treatment,while the intensities of bitterness and pungency perceived by the testers were potentially higher for oils from the sealed malaxator than the open-to-air apparatus.
机译：这项工作的目的是研究在工业工厂规模上采用创新性的不合格技术提取特级初榨橄榄油的定性效果。该技术可通过在食用过程中橄榄糊的天然CO_2排放来保护氧气，从而减少氧化过程为此，对传统的（水平）疟疾矫正器进行了改造，使其可以在密闭的环境下工作（密封设备）。进行了两次疟疾试验，其中一项是使用密封设备，另一项是使用露天设备以允许自由使用。用总酸度，过氧化物值，叶绿素浓度和亲水性苯酚的分布等化学分析评估橄榄油的质量。对密封装置顶部空间的空气进行采样和分析。 CO_2浓度随时间变化的结果要慢于类似实验室规模试验中报告的结果（氧气浓度离子在错误的50分钟后达到初始值的50％）。因此，抗氧化保护的作用受到限制。尽管如此，带有密封的错误混合器的油对于每次错误的显示出较小的过氧化物和主要受处理影响的化合物是DMO-da（与3,4-二羟基苯基乙醇连接的脱羧甲基亚乙基酸的二醛开放形式），其浓度比对照组高30％。由于该处理方法，橄榄油的感官评估未显示任何负面属性，而测试人员所察觉到的苦味和辛辣强度对于密封式混合器而言，可能比对开式仪器更高。

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