Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps

نویسندگان

چکیده

The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering balance fatty acid alkyl esters (FAAEs) and their precursor alcohols. All experiments were carried out under real working in a two-phase decanter followed vertical centrifuge (VC) water injection doses paste rates tested. fruits from ‘Arbequina’ variety at two maturity stages balances alcohols FAAEs measured outlets both, VC, with respect system inlet. Results show that rate affects content final oil, which tend increase when closer maximum capacity decanter. Different behaviors have been detected dealing unripe or ripe fruits. Similarly, addition effects formation depending status. Therefore, both are key points that, properly controlled, allow minimizing formation, is essential for obtaining oils.

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ژورنال

عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie

سال: 2021

ISSN: ['1096-1127', '0023-6438']

DOI: https://doi.org/10.1016/j.lwt.2021.111842