Format

Send to

Choose Destination
Ultrason Sonochem. 2019 Dec;59:104747. doi: 10.1016/j.ultsonch.2019.104747. Epub 2019 Aug 23.

Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality.

Author information

1
Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy.
2
Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy. Electronic address: roberto.romaniello@unifg.it.
3
Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
4
Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.

Abstract

Ultrasound technology was employed to test its action on the extraction of olive oil at the industrial scale. Because of its mechanical effects, ultrasound waves were applied to the olive paste, between the crushing and malaxing operations. Comparative experiments were performed between traditional extraction processes and the innovative extraction process, with the addition of the ultrasound treatment. Different levels of pressure were tested on olive paste, using four different olive cultivars. Pressure level played an important role in olive oil extractability. When ultrasound was subjected to olive paste with a pressure of about 3.5 bar, there was a significant increase of extractability compared to the traditional process. On the other hand, there was no significant effect between ultrasound treatment and traditional technology on extractability when ultrasound at a pressure level of 1.7 bar was used.

KEYWORDS:

Industrial plant; Olive oil; Sonication; Ultrasound; Yield

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center