Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions been proposed to remove dissolved oxygen from oil. Given these issues, we designed developed a system that can be added centrifuges are already used in industry. The reduces oxidative impact through release technical gas inside separator, consequently delays onset defects related oxidation. experiment tested different N 2 flow rates, directly into vertical centrifuge, four levels were tested–a control level (no injection); low (20 L/min), medium (40 maximum (80 L/min)–in order evaluate effectiveness this new technique on EVOO quality. This demonstrates objectives achieved. produced using our had lower content with injection, along an enriched volatile fraction, higher biophenol concentrations. chemical analyses confirmed by sensory analysis, increase fruity intensity bitter taste.