Effects of pulsed electric fields on yield extraction and quality of olive oil

Abenoza, M (Universidad de Zaragoza) ; Benito, M (Universidad de Zaragoza) ; Saldaña, G (Universidad de Zaragoza) ; Alvarez, I (Universidad de Zaragoza) ; Raso, J (Universidad de Zaragoza) ; Sánchez-Gimeno, AC. (Universidad de Zaragoza)

Resumen: The effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26 °C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF (2 kV/cm) without malaxation. When the olive paste was malaxated at 26 °C, the application of a PEF treatment did not increase the extraction yield as compared
with the control. However, at 15 °C, a PEF treatment of 2 kV/cm improved the extraction yield by 14.1 %, which corresponded with an enhancement of 1.7 kg of oil per 100 kg of olive fruits. The application of a PEF treatment could permit reduction of the malaxation temperature from 26 to 15 °C without impairing the extraction yield. Param-eters legally established (acidity, peroxide value, K232, and K270) to measure the level of quality of the virgin olive oil were not affected by the PEF tres. A sensory analysis revealed that the application of a PEF treatment did not generate any bad flavor or taste in the oil.

Idioma: Inglés

DOI: 10.1007/s11947-012-0817-6

Año: 2012

Publicado en: Food and Bioprocess Technology 6, 6 (2012), 1367–1373
ISSN: 1935-5130

Factor impacto JCR: 4.115 (2012)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 124 = 0.048 (2012) - Q1 - T1

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Proy. investigación HTA (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)