Evaluación del empleo del batido activo en el rendimiento del proceso y las características bioactivas y sensoriales del aceite de oliva virgen
1964
Ozcelik, Ferhat
Malaxation is a key stage in the olive oil extraction process, influencing both yield and oil characteristics. However, traditional malaxation has limitations regarding the time required for paste conditioning. GEA has developed an active malaxation system as an alternative, allowing regulation of the direction and speed of the helical blades inside. This study analyzed the effect of active malaxation using fruits from the end of the season, comparing the performance of negative blade rotation direction at three speeds (including 10 Hz) against traditional malaxation. Results show that active malaxation improves process yield, achieving optimal results with negative blade rotation at 10 Hz. While oil quality remained consistent, active malaxation produced oils with higher pigment content and similar phenol concentration to traditional methods. Additionally, it increased the volatile fraction of oils. This system presents a promising alternative to traditional malaxation, enhancing efficiency without compromising oil quality.
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تم تزويد هذا السجل من قبل Instituto Agronómico Mediterráneo de Zaragoza
