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

Accueil du site → Master → Espagne → Efecto del uso de nuevos coadyuvantes tecnológicos en el proceso de elaboración y calidad del aceite de oliva virgen de la variedad "Hojiblanca"

Université de Cordoba (2010)

Efecto del uso de nuevos coadyuvantes tecnológicos en el proceso de elaboración y calidad del aceite de oliva virgen de la variedad "Hojiblanca"

Slama Skander

Titre : Efecto del uso de nuevos coadyuvantes tecnológicos en el proceso de elaboración y calidad del aceite de oliva virgen de la variedad "Hojiblanca"

Auteur : Slama Skander

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 2010

Résumé
The effect of new coadjuvants on the elaboration process and the quality of Hojiblanca virgin olive oil is discussed in this paper. Hojiblanca olives picked from the middle of December 2008 to the middle of February 2009 were used. The experimental procedure was done in a laboratory using Abencor to analyze the efficiency yield and the Almazara Experimental at the Instituto de la Grasa (CSIC) in Seville, Spain. The following coadjuvants were studied : Mirotalcum, carbonate A, carbonate B and clay in different percentages. A study was done to determine the optimum percentage for each of the above, after which 7 tests were carried out. Visual observation of the pastes which resulted from the process with the two carbonates and the microtalcum showed that these had a good texture. There was also a more or less important amount of oil left over during the mixing process, more so in those samples done with the carbonates. All the coadjuvants increased the volume extracted from the oil in different proportions when compared to the control (without a coadjuvant). The most notable increase was found in the presence of the two carbonates and microtalcum. Analytical parameters of oils, such as the level of acidity, K232, K270 and colour did not present any significant differences with respect to the values obtained in the control. Oxidative stability and the amount of peroxides did show a significant difference in some cases with respect to the control

Résumé en Espagnol – Anglais

Source : Master of Oliviculture et Oleotechnie

Page publiée le 19 novembre 2015, mise à jour le 10 juillet 2018