7 research outputs found
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars
Response surface modeling (RSM) was
used to optimize temperature
and oxygen concentration during malaxation for obtaining high quality
extra virgin olive oils (EVOOs). With this aim, those chemical variables
closely related to EVOO quality, such as the phenolic and the volatile
compounds, have been previously analyzed and selected. It is widely
known that the presence of these substances in EVOOs is highly dependent
on genetic, agronomic, and technological aspects. Based on these data,
the two parameters were optimized during malaxation of olive pastes
of four important Italian cultivars using some phenols and volatile
compounds as markers; the optimal temperatures and oxygen levels,
obtained by RSM, were as follows for each cultivar: 33.5 °C and
54 kPa of oxygen (Peranzana), 32 °C and 21.3 kPa (Ogliarola),
25 °C and 21.3 kPa (Coratina), and 33 °C and 21.3 kPa (Itrana).
These results indicate the necessity to optimize these malaxing parameters
for other olive cultivars