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1. Empleo de ultrasonidos de potencia en el proceso de elaboración del aceite de oliva virgen. Resultados a nivel de planta de laboratorio.

Author

Márquez, Antonio Jiménez, Maza, Gabriel Beltrán, Ojeda, Marino Uceda, and Aguilera Herrera, María Paz

Subjects
*IMAGING systems, *OLIVE oil, *EXTRACTION techniques, *SONICATION, *ACIDITY function
Abstract

The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste. The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later. [ABSTRACT FROM AUTHOR]

Published
2006

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