Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil oxygenation in terms of reduced dissolved oxygen concentration and oxidative indexes (peroxide values and K232). Minor compounds (chlorophyll and total phenols) and volatile compounds were not affected by the treatment. Practical applications: A technical implementation of inertized vertical separators appears a practicable solution to preserve virgin olive oil quality traits. This can be easily implemented both by the mill owner with homemade adjustment of the existing machines and by plant industrial manufacturers.
Pubblicazione scientifica riguardante la tecnologia elaiotecnica. Il lavoro riporta i risultati di alcune prove sperimentali di campo effettuate in un impianto industriale di trasformazione dell'olio extra vergine di oliva.
Vertical centrifugation of virgin olive oil under inert gas
Piernicola Masella;
2012
Abstract
Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil oxygenation in terms of reduced dissolved oxygen concentration and oxidative indexes (peroxide values and K232). Minor compounds (chlorophyll and total phenols) and volatile compounds were not affected by the treatment. Practical applications: A technical implementation of inertized vertical separators appears a practicable solution to preserve virgin olive oil quality traits. This can be easily implemented both by the mill owner with homemade adjustment of the existing machines and by plant industrial manufacturers.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
