Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy.
Department of Agriculture, Environment and Food, University of Molise, Campobasso, Italy.
J Sci Food Agric. 2018 Aug;98(11):4279-4286. doi: 10.1002/jsfa.8950. Epub 2018 Mar 22.
Nowadays, olive oil extraction is basically achieved by means of two-phase decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, the aim of the present study was to assess the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase.
Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds.
In two-phase decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.
如今，橄榄油的提取基本通过两相分液器实现，这可以减少水的消耗和酚类化合物的浸出。尽管如此，大多数工作环境都来源于三相分液器的研究。因此，本研究旨在评估两相分液器进料管位置（FP）对橄榄油提取效率和化学感官特性的影响。考虑了三个不同的位置：距油相出口 825mm（FP1）、610mm（FP2）和 520mm（FP3）。
FP3 位置允许最高的油回收（高达 10%），橄榄渣中油的百分比最低，通常在油提取效率方面呈现出稳定的趋势。然而，从分液器中出来的油相并不是完全干净的，仍然含有固体沉淀物和水。进料位置部分影响了抗氧化化合物的分布。
在两相分液器中，建议将橄榄糊料靠近油相出口装载，以提高提取效率，同时又不影响橄榄油的化学感官特性。 © 2018 英国化学工业协会。
