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Optimisation of Olive Paste Expression: A Study of Variables Affecting Expression Yield
Author(s) -
Peri Claudio,
Zai Bruno,
Pagliarini Ella,
Rastelli Cristina
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<293::aid-jsfa492>3.0.co;2-r
Subject(s) - yield (engineering) , compaction , extraction (chemistry) , volume (thermodynamics) , volumetric flow rate , constant (computer programming) , expression (computer science) , phase (matter) , materials science , work (physics) , pulp and paper industry , food science , chemistry , chromatography , composite material , mechanics , computer science , thermodynamics , physics , engineering , organic chemistry , programming language
The influence of some operating variables on olive paste expression rate and yield has been investigated using a laboratory expression apparatus. Results show that compaction rate and cake thickness have a primary importance in determining the extraction rate. Temperature has a limited effect. A pressure increase beyond 50·7×10 5 Pa is also of little benefit. Data on product variables show that the rigid solids play an important role and that the natural pit fragments content in olives is well below the optimal value. An extraction yield as high as 95% was obtained by adding pit fragments up to 40% by volume of olive paste. This value is noteworthy because it was obtained during the expression phase carried out at constant flow rate, while the expression phase carried out at constant pressure was not taken into account. Based on these results, an optimisation experimental design will be presented and validated in a following work.