Squeo G, Silletti R, Summo C, Paradiso V M, Pasqualone A, Caponio F
University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
Food Chem. 2016 Oct 15;209:65-71. doi: 10.1016/j.foodchem.2016.04.028. Epub 2016 Apr 13.
The aim of the research was to evaluate the effect of calcium carbonate (1%, 2%, and 4% of addition) at two different particle sizes (2.7μm and 5.7μm), added at the beginning of the malaxation phase, on both the extraction yield and the quality of oil obtained from Coratina olives at different ripening index. The results showed that calcium carbonate significantly increased the extraction yield of olive oil, more than affecting chemical indices. In particular, for less ripened olives, 1-2% of larger particle size calcium carbonate addiction determined a significant increase of the extraction effectiveness, ranging from 4.0 to 4.9%, while more ripened olives required higher amounts of coadjuvant (2-4% when using the larger particle size and 4% when using the smaller one), with a significant increase of the extraction yield up to 5%. Moreover, an increase of pungent perception was observed in some cases when adding calcium carbonate to more ripened olives.
该研究的目的是评估在搅拌阶段开始时添加两种不同粒径（2.7μm和5.7μm）的碳酸钙（添加量分别为1%、2%和4%）对不同成熟指数的科拉蒂纳橄榄的出油率和所得橄榄油质量的影响。结果表明，碳酸钙显著提高了橄榄油的出油率，对化学指标的影响更大。特别是，对于不太成熟的橄榄，添加1%-2%较大粒径的碳酸钙可使提取效率显著提高，提高幅度为4.0%至4.9%，而成熟度更高的橄榄则需要更高剂量的助剂（使用较大粒径时为2%-4%，使用较小粒径时为4%），出油率显著提高至5%。此外，在向成熟度更高的橄榄中添加碳酸钙的某些情况下，还观察到辛辣感有所增加。
