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Université de Cordoba (2010)

Efecto de las condiciones de preparación de la pasta de la variedad Hojiblanca en el rendimiento del proceso y la composición del aceite

Sadkaoui Abir

Titre : Efecto de las condiciones de preparación de la pasta de la variedad Hojiblanca en el rendimiento del proceso y la composición del aceite

Auteur : Sadkaoui Abir

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 partiel
In this work we have studied the effect of olive paste preparation conditions of Hojiblanca cultivar on the process yield and oil composition The work was performed during the crop year 2008/2009. "Hojiblanca" fruits from the experimental orchard IFAPA Center of Jaen, which has been characterized by measuring the parameters : maturity index, mean weight, pulp / pit ratio, humidity and oil content on dry and fresh weight basis, extractability index and Industrial yield. Experiments have been carried out at laboratory, using oil extraction system Abencor (Abengoa, Seville). We have studied the effect of milling grade and three variables of olive paste kneadinge : time, temperature and the addition of natural micronised talc. The trials were conducted with three replications for each treatment. For each malaxation experiment we used two different degrees of milling : sieves of 5 mm and 6 mm in diameter. Experiment to evaluate the effect of kneading conditions were : - Effect of kneading temperature. We studied three temperatures (20, 30 and 40 ° C) setting the mixing time for 45min and no added MTN : - Effect of malaxation time : setting two temperatures 20 ° C and 30 º C, without addition of MTN, two malaxation times were evaluated (45 and 60 min). - Effect of MTN addition. Setting two temperatures 20 º C and 30 ° C, for 45min, four different MTN doses were studied (0, 1, 2 and 3%) For process control the pomace oil content and moistures were determined. Oil quality parameters were determined (K232 and K270), the content of nutritional compounds (total polyphenols, HPLC polyphenols and fatty acids) and the sensory characteristics (bitterness K225) In general, the best yields were obtained by milling the olive paste with a 5mm sieve mixing for 60 minutes at 30 ° C without addition of talc. For these conditions the extractability index was around 0.83 and the oil yield of 15.43%. However, the lowest values (0.48 for extractability index and 8.93% for oil yield) were obtained milling the fruit with a 5mm sieve, at 20 ° C for 45min without MTN addedas coadjuvant. The Regulated quality parameters analysed were ultraviolet absorption K232 and K270. For these two parameters, all the oils obtained showed values below the limits established for extra virgin (EU 1989/03 of 6 November 2003). K232 values ranged between 1.56 and 1.76. In general, a small increase of this parameter, although not significant, was observed with increasing temperature while this parameter decreases slightly for higher MTN doses. K270 increases when the temperature increased from 20 º C to 30 º C and decreases slightly by prolonging the paste malaxation, except when the milling sieve was 6mm and temperature of 30 º C, then the value of K270 remained constant.

Résumé en Espagnol – Anglais

Source : Master of Oliviculture et Oleotechnie

Version intégrale

Page publiée le 22 novembre 2015, mise à jour le 10 juillet 2018