1,721,180 research outputs found
Ottimizzazione delle fasi di stoccaggio, filtrazione e confezionamento dell'olio extravergine di oliva e valorizzazione dell'olio lampante
No full textEngineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis.
Full text linkThe aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by
only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the
mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous
system (obsolete) and the continuous one. Anyway the system defined as ‘‘continuous” is composed of
several steps which are not all completely continuous, due to the presence of the malaxer, a device that
works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for
the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative
device is mainly composed of a triple concentric pipe heat exchanger combined with three ultrasound
probes. This mechanical solution allows both the cell walls (which release the oil droplets) along
with the minor compounds to be destroyed more effectively and the heat exchange between the olive
paste and the process water to be accelerated. This strategy represents the first step towards the transformation
of the malaxing step from a batch operation into a real continuous process, thus improving the
working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed
of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis.
The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product
at the inlet and the outlet of the device; in addition, the measurement of the pigments concentration in
the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative
process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main
legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol
oxidase enzyme in the olive paste was measured
Dal produttore al consumatore: trarre il massimo vantaggio dall'utilizzo dell'extravergine in cucina
No full text
- …
