Malaxation has been recognized as one of the most critical points in the mechanical extraction process for virgin olive oil (VOO). It is a low and continuous kneading of olive paste at a carefully monitored temperature. Through this essential technological operation the small droplets of the oil formed during the milling merge into large drops that can be easily separated with a decanter centrifuge. During this technological phase, a complex and necessary bioprocess takes place in order to determine the quality and composition of the final product. The malaxer is a heat exchanger characterized by a low overall heat transfer coefficient because the ratio of surface area to volume is disadvantageous, so it is important to find an innovative technology to improve heat-exchange. As matter of fact, the malaxing step is the only discontinuous phase in a continuous extraction process. In the next future, the essential challenge of VOO industrial plant manufacturing sector is to design and build advanced machines in order to transform the discontinuous malaxing step in a continuous phase and improve the working capacity of the industrial plants. In order to reduce the malaxing time enhancing the quality of the product, two ultrasound-assisted virgin olive oil extraction processes were tested against the traditional method. The sonication treatment was applied on olives submerged in a water bath (before the crushing) and on olive paste (after the crushing). The ultrasound technology provides a reduction of the malaxing duration improving VOO yields and its minor compounds content. Better extractibility and higher minor compounds contents were obtained by sonicating the olives submerged in a water bath than olive paste. After experimental trials the results were employed to suggest innovative scaling up solutions of the process and new applications of ultrasounds in the VOO industry.
Fruit Olea