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оливковое масло полезно

06 Apr Ultrasound can improve EVOO extraction

Researchers have developed an affordable extraction system using ultrasound that can improve quality and increase yield.

A research team has been focusing on optimizing the malaxation stage in olive oil production – to reduce the length of this step and to increase the oil extraction yields without negative effects on the phenol content. Researchers wanted to present a technical solution that would be affordable for a wide range of producers to increase yields and quality without additional energy costs.

Ultrasound can be very promising since it exerts a bland thermal action combined with a considerable mechanical action. The mechanical action is due to the cavitation which, in simple terms, consists in the formation of microscopic vapor bubbles caused by the oscillations in pressure values. The bubbles reach a critical diameter until they violently implode, generating fluid jets that break up those cells which have passed through the crusher intact. However, not all ultrasound frequencies are able to generate the effective cavitation inside the olive paste. During simulation tests, the researchers verified that only a low-frequency ultrasonic range (20–50 kHz) is useful to reach the goal.

Thanks to ultrasound, cavitation instantaneously causes the rupture of these cells, releasing oily droplets. This has a twofold effect consisting in a higher release of olive oil, and a higher concentration of polyphenols and antioxidants like carotenoids and tocopherols.

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