Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

被引：44

作者：

Aymen Bejaoui, Mohamed ^{[1
]}

Beltran, Gabriel ^{[1
]}

Paz Aguilera, Maria ^{[1
,2
]}

Jimenez, Antonio ^{[1
]}

机构：

[1] IFAPA Ctr Venta Llano, Ctra Bailen Motril,Km 18-5, Jaen 23620, Spain

[2] CITOLIVA Fdn, Technol Sci Pk Geolit,C Sierra Morena, Jaen 23620, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 69卷

关键词：

High power ultrasound; Malaxation; Olive paste heating; Virgin Olive oil; Industrial yield; VOLATILE COMPOUNDS; EXTRACTION; FOOD; MALAXATION; BITTERNESS; FRACTION;

D O I：

10.1016/j.lwt.2016.01.048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work is the study of the continuous conditioning of olive paste using High Power Ultrasounds (HPU) previous to malaxation, and its effect on extraction yield and Virgin Olive Oil (VOO) characteristics. For this purpose a laboratory scale device for HPU treatment experiments was developed. The HPU induced an instantaneous heating of olive paste until 28 degrees C whereas it took 20-30 min in the traditional malaxation condition. The temperature increase depended on olive characteristics, olive paste flow rate and HPU intensity. A response surface model was carried out to predict the olive paste temperature for the variables identified previously. The sonication treatment improved the oil yield and gave higher extractability than conventional malaxation. The HPU treatment did not cause alteration on VOO quality indexes and composition. Olive oil volatile compounds related with oxidation mechanisms showed lower concentration for VOOs from HPU treated olive paste. (c) 2016 Elsevier Ltd. All rights reserved.

引用

页码：175 / 184

页数：10

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