Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale

The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature...

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Main Authors:	Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2006-09-01
Series:	Grasas y Aceites
Subjects:	extractability high-power ultrasound mixing virgin olive oil elaboration
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46

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spelling	doaj-aae569c9fd904c268011b7df89eea2ec2021-05-05T07:28:25ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142006-09-0157325325910.3989/gya.2006.v57.i3.4644Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scaleAntonio Jiménez Márquez0Gabriel Beltrán Maza1Marino Uceda Ojeda2María Paz Aguilera Herrera3Estación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción EcológicaEstación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción EcológicaEstación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción EcológicaEstación de Olivicultura y Elaiotecnia. CIFA “Venta del Llano”. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de Producción EcológicaThe effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste. The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46extractabilityhigh-power ultrasoundmixingvirgin olive oil elaboration
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Antonio Jiménez Márquez Gabriel Beltrán Maza Marino Uceda Ojeda María Paz Aguilera Herrera
spellingShingle	Antonio Jiménez Márquez Gabriel Beltrán Maza Marino Uceda Ojeda María Paz Aguilera Herrera Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale Grasas y Aceites extractability high-power ultrasound mixing virgin olive oil elaboration
author_facet	Antonio Jiménez Márquez Gabriel Beltrán Maza Marino Uceda Ojeda María Paz Aguilera Herrera
author_sort	Antonio Jiménez Márquez
title	Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
title_short	Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
title_full	Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
title_fullStr	Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
title_full_unstemmed	Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale
title_sort	use of high power ultrasounds in virgin olive oil extraction process. results at laboratory scale
publisher	Consejo Superior de Investigaciones Científicas
series	Grasas y Aceites
issn	0017-3495 1988-4214
publishDate	2006-09-01
description	The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste. The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.
topic	extractability high-power ultrasound mixing virgin olive oil elaboration
url	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46
work_keys_str_mv	AT antoniojimenezmarquez useofhighpowerultrasoundsinvirginoliveoilextractionprocessresultsatlaboratoryscale AT gabrielbeltranmaza useofhighpowerultrasoundsinvirginoliveoilextractionprocessresultsatlaboratoryscale AT marinoucedaojeda useofhighpowerultrasoundsinvirginoliveoilextractionprocessresultsatlaboratoryscale AT mariapazaguileraherrera useofhighpowerultrasoundsinvirginoliveoilextractionprocessresultsatlaboratoryscale
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Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale

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