Study of virgin olive oil clarification by settling under dynamic conditions

BACKGROUND Vertical centrifugation is the main method for virgin olive oil (VOO) clarification. However, in recent years, settling tanks are also being used to clarify the oils from decanters. They can operate under static or dynamic conditions. In this work, vertical centrifugation and settling und...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-11, Vol.98 (14), p.5361-5367
Main Authors: Gila, Abraham, Bejaoui, Mohamed Aymen, Beltrán, Gabriel, Aguilera, María Paz, Jiménez, Antonio
Format: Article
Language:English
Subjects:
Centrifugation
continuous settling
Decantation
dynamic settling
Edible oils
Food Handling - instrumentation
Food Handling - methods
Humans
Impurities
Oils & fats
Olea - chemistry
Olive oil
Olive Oil - chemistry
olive oil clarification
olive oil quality
Organic chemistry
Phenols
Phenols - analysis
Preservation
Sedimentation tanks
Sensory properties
Settling
Settling tanks
Shelf life
Taste
vertical centrifugation
virgin olive oil
Water consumption
Water tanks
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Summary:BACKGROUND Vertical centrifugation is the main method for virgin olive oil (VOO) clarification. However, in recent years, settling tanks are also being used to clarify the oils from decanters. They can operate under static or dynamic conditions. In this work, vertical centrifugation and settling under dynamic conditions for VOO clarification and their effects on VOO characteristics were compared. RESULTS VOO quality parameters were not affected by the clarification systems studied. The vertical centrifugal separator (VCS) showed higher clarification efficiency, giving clarified oils with higher phenol content and better sensory characteristics. VOOs clarified by dynamic settling showed notable losses of phenols and worse sensory characteristics, since the tank purge system was not efficient, with most of the impurities remaining in the tanks. CONCLUSION The VCS with minimal water addition is a quick operation with low water consumption and is a better option to produce VOOs of improved quality, especially in terms of longer shelf life and preservation of positive sensory notes. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9077