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Perone C, Catalano F, Leone A, Berardi A, Tamborrino A. Modelling the Rheology of Olive Paste for Oil Extraction Plant Automation: Effects of the Crushing Process on the Rheology of Olive Pastes. Foods 2023; 12:foods12112218. [PMID: 37297463 DOI: 10.3390/foods12112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/09/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
In extra virgin olive oil production, it is essential to obtain a well-prepared olive paste which allows not only the extraction of the oil drops from the olives, but also the achievement of a high-quality oil while maintaining high yields. This work addresses the problem of determining the effect of three crushing machines on the viscosity of the olive paste: a hammer crusher, a disk crusher and a de-stoner were tested. The tests were repeated on both the paste leaving each machine and the paste to which water was added; this was done with the main aim of considering the different dilutions of the paste while entering the decanter. A power law and the Zhang and Evans model were used to analyse the rheological behaviour of the paste. The experimental results allow validation of the two models with a high (more than 0.9) coefficient of determination between experimental and numerical data. The results also show that the pastes obtained with the two classic crushing methods (hammers and disks) are almost identical, with a packing factor of about 17.9% and 18.6%, respectively. Conversely, the paste obtained with the de-stoner entails higher viscosity values and a smaller solid packing factor, of about 2.8%. At 30% dilution with water, the volume of the solid concentration dropped to about 11.6% for the hammer and disc crushers, while for the de-stoner it only reached 1.8%. This behaviour is also reflected in the evaluation of yields, which were 6% lower with the de-stoner. No significant differences regarding the legal parameters of oil quality were found using the three different crushing systems. Finally, this paper establishes some fundamental pillars in the research for an optimal model for identifying the rheological behaviour of the paste as a function of the crusher used. Indeed, since there is an increasing need for automation in the oil extraction process, these models can be of great help in optimizing this process.
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Affiliation(s)
- Claudio Perone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Filippo Catalano
- CTS s.r.l.-Spin-Off, Department of Agriculture, Environment and Food, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, Italy
| | - Alessandro Leone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Antonio Berardi
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Antonia Tamborrino
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
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Dahdouh A, Khay I, Le Brech Y, El Maakoul A, Bakhouya M. Olive oil industry: a review of waste stream composition, environmental impacts, and energy valorization paths. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:45473-45497. [PMID: 36800088 DOI: 10.1007/s11356-023-25867-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 02/07/2023] [Indexed: 02/18/2023]
Abstract
The olive oil production is a key economic sector for the producing countries, mainly in the Mediterranean region. However, the worldwide increasing oil production led to the generation of huge amounts of wastes detrimental for the environment. Therefore, efficient and sustainable management of olive industry wastes has recently acquired significant interest in the scientific research community. In the actual world energy context, various studies dealt with the valorization of the solid/liquid waste streams obtained from the discontinuous/continuous extraction of olive oil for energy purposes. The application of waste-to-energy treatments to these effluents can turn them out into an important energy resource. This review article presents the main used oil extraction techniques and their related research developments. The characterization of the generated wastes and the factors behind their bad environmental impacts are highlighted. Relevant research works related to biochemical and thermochemical conversion of olive mill wastes are extensively reviewed and discussed in terms of product yields and composition. A recent update of the studies addressing olive industry waste applications for energy production is also given. This investigation revealed a lack of studies in relation to the hydrothermal processing of olive mill wastes. Despite their suitability for this process (e.g., high moisture content), few papers have investigated the hydrothermal conversion of these waste streams. This scientific gap opens a very interesting research direction, which has to be further investigated.
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Affiliation(s)
- Akram Dahdouh
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco. .,Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France.
| | - Ismail Khay
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Yann Le Brech
- Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France
| | - Anas El Maakoul
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Mohamed Bakhouya
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
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Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants. Foods 2022; 11:foods11193035. [PMID: 36230110 PMCID: PMC9562231 DOI: 10.3390/foods11193035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/25/2022] Open
Abstract
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties. An experimental investigation was conducted to evaluate the effect of the geometric features of a new model of crusher machine for olives. The crusher machine consists of interchangeable rotors: a rotor with hammers and a rotor with knives. The evaluation was carried out with the same fixed grid in stainless steel with 6 mm diameter circular holes. An evaluation was carried out on the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature. The performance of the plant was also assessed in terms of process efficiency and olive oil quality. The results showed that the specific energy released by the tool per unit of product, calculated through both energy conservation and comminution theory, is about 25–27% higher in the case of hammers. Since the impact energy is mainly dissipated in the product as heat, the temperature reached during milling operations with the hammer crusher was also higher by the same percentage with respect to the knife crusher. This has important consequences on the quality of the product: the new knife rotor used in the crushing phase produced an improvement in VOO quality, relating mainly to sensory attributes and the health-enhancing properties of the final product. The ability of the crusher to break cell walls and vacuoles, thus releasing the oil contained therein, is comparable for the two different rotors.
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Frangipane MT, Cecchini M, Massantini R, Monarca D. Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:1479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called "ecological" processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system's sustainability.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
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Manganiello R, Pagano M, Nucciarelli D, Ciccoritti R, Tomasone R, Di Serio MG, Giansante L, Del Re P, Servili M, Veneziani G. Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil. Foods 2021; 10:foods10112884. [PMID: 34829165 PMCID: PMC8625749 DOI: 10.3390/foods10112884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/16/2022] Open
Abstract
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.
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Affiliation(s)
- Rossella Manganiello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
| | - Mauro Pagano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
| | - Davide Nucciarelli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
| | - Roberto Ciccoritti
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Via di Fioranello 52, 00134 Rome, Italy;
| | - Roberto Tomasone
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
- Correspondence:
| | - Maria Gabriella Di Serio
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Lucia Giansante
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Paolo Del Re
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
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