Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture
5 years ago

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

Lucio Brunetti, Giacomo Squeo, Vito M Paradiso, Francesco Caponio, Carmine Summo, Biagio Bianchi, Pasquale Catalano, Antonella Pasqualone
Nowadays, olive oil extraction is basically made by means of two-phase decanters, which allow to reduce water consumption and leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, aim of the present study has been assessing the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions have been considered, at 825 mm (FP1), 610 mm (FP2), and 520 mm (FP3) from the outlet of the oily phase.

Publisher URL: http://doi.org/10.1002/jsfa.8950

DOI: 10.1002/jsfa.8950

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