Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Titre : Optimización de la aplicación de ultrasonidos de potencia durante la extracción del aceite de oliva virgen. Efecto sobre el rendimiento y la calidad del aceite.

Auteur : Boubaker Badis

Université de soutenance : Université de Cordoba

Le programme du Master est organisé conjointement par Universidad de Córdoba (UCO), Consejería de Agricultura, Pesca y Medio Ambiente de la Junta de Andalucía (CAP), Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centre International de Hautes Etudes Agronomiques Méditerranéennes (CIHEAM) à travers l’Institut Agronomique Méditerranéen de Zaragoza (IAMZ), Consejo Superior de Investigaciones Científicas (CSIC) et Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)

Grade : Master Universitaire en Oliviculture et Oléotechnie 2019

Résumé en Espagnol – Anglais
This study was carried out with the objective of analyzing the possibility of the implementation of the High Power Ultrasound technology at an industrial and semi-industrial scale for the improvement of the kneading step in the process of the virgin olive oil extraction. In this work, the effect of the application of High Power Ultrasound on the yield of the extraction process, and the effect on the quality and composition of the oil has been assessed. A prototype has been used for the continuous application of High Power Ultrasound with three different frequencies (20 kHz, 40 kHz and 80 kHz). The use of the High Power Ultrasound as an alternative to the kneading step did not improve the yield in comparison to the traditional kneading. The treatment of the olive paste with frequency of 80 kHz has given the best yields for the type of olive paste used without reaching the yields of a traditional kneading. The oils obtained with the application of High Power Ultrasound showed a higher content of chlorophyll pigments and carotenoids than the traditional kneading and a lower polyphenol content. It was shown that the volatiles responsible to a large extent of the fruity, green, grass, leaf of the oils increased their concentration with the use of ultrasounds, increasing this with the frequency used.

Source : Master of Oliviculture et Oleotechnie