THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS

  • L. GUERRINI
  • P. MASELLA
  • G. ANGELONI
  • B. ZANONI
  • C. BRESCHI
  • L. CALAMAI
  • A. PARENTI

Abstract

Olive oil extraction conditions are usually a compromise between quality and yield. Enhancing yield decreases quality, and vice versa. We aim to understand if a change in temperature between malaxation and centrifugation can result in a better compromise. Thus, malaxation is carried out at 20°C and oil is extracted at 20°C, 27°C, and 35°C.
The results show that a moderate increase in temperature between malaxation and centrifugation (i.e. from 20°C to 27°C) increases both yield and quality of the oil. Conversely, an excessive temperature increase (i.e. from 20°C to 35°C) leads to the production of rancid-related compounds.
Published
2019-03-11
How to Cite
GUERRINI, L. et al. THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS. Italian Journal of Food Science, [S.l.], v. 31, n. 3, mar. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1393>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1393.