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Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil
Author(s) -
Caponio Francesco,
Squeo Giacomo,
Brunetti Lucio,
Pasqualone Antonella,
Summo Carmine,
Paradiso Vito M,
Catalano Pasquale,
Bianchi Biagio
Publication year - 2018
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/jsfa.8950
Subject(s) - pomace , extraction (chemistry) , pulp and paper industry , olive oil , residual oil , leaching (pedology) , chemistry , chemical composition , food science , environmental science , chromatography , soil science , organic chemistry , engineering , soil water
BACKGROUND 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. RESULTS 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. CONCLUSION 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