Recent decades have seen the development of many efective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested diferent N2 fow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/ min)–in order to evaluate the efectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confrmed by a sensory analysis, with an increase in fruity intensity and bitter taste.

Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil / Angeloni, Giulia; Spadi, Agnese; Corti, Ferdinando; Guerrini, Lorenzo; Calamai, Luca; Parenti, Alessandro; Masella, Piernicola. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - ELETTRONICO. - (2022), pp. 0-0. [10.1007/s11947-022-02884-3]

Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Angeloni, Giulia;Spadi, Agnese
;
Corti, Ferdinando;Guerrini, Lorenzo;Calamai, Luca;Parenti, Alessandro;Masella, Piernicola
2022

Abstract

Recent decades have seen the development of many efective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested diferent N2 fow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/ min)–in order to evaluate the efectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confrmed by a sensory analysis, with an increase in fruity intensity and bitter taste.
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Angeloni, Giulia; Spadi, Agnese; Corti, Ferdinando; Guerrini, Lorenzo; Calamai, Luca; Parenti, Alessandro; Masella, Piernicola
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/1279724
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