Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants

The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency. Studies have validated such technologies at industria...

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Bibliographic Details
Published in:Food engineering reviews 2023-12, Vol.15 (4), p.625-642
Main Authors: Juliano, Pablo, Gaber, Mohamed A. Fouad M., Romaniello, Roberto, Tamborrino, Antonia, Berardi, Antonio, Leone, Alessandro
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Efficiency
Electric fields
Engineering
Factories
Food
Food Science
Heat exchangers
Microwaves
Oil recovery
Olive oil
Olives
Petroleum industry
Phenolic compounds
Phenols
Ultrasonic imaging
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Summary:The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency. Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h −1 olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination. Graphical Abstract
ISSN:1866-7910
1866-7929
DOI:10.1007/s12393-023-09347-1