Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems

  • Tullia Gallina Toschi Department of Agricultural and Food Sciences, University of Bologna; Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena (FC), Italy.
  • Annachiara Berardinelli Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena (FC), Italy.
  • Chiara Cevoli Department of Agricultural and Food Sciences, University of Bologna, Italy.
  • Eleonora Iaccheri Department of Agricultural and Food Sciences, University of Bologna, Italy.
  • Giuseppe Di Lecce Department of Agricultural and Food Sciences, University of Bologna, Italy.
  • Alessandra Bendini | alessandra.bendini@unibo.it Department of Agricultural and Food Sciences, University of Bologna; Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena (FC), Italy.
  • Luigi Ragni Department of Agricultural and Food Sciences, University of Bologna; Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena (FC), Italy.

Abstract

The mechanical vibrations characterized by a frequency lower than 200 Hz could promote the cells breakage and improve the oil extraction process by avoiding, at the same time, the negative effects on the commercial qualitative parameters due to the use of the heating during malaxation. Vibration tests were conducted by means of an electrodynamic shaker in order to find the optimal frequency levels of excitation, able to put in a resonant condition the olive paste. Sinusoidal accelerations at constant acceleration (120 m/s2), in a range between 5 and 200 Hz were explored. The 50 Hz and 80 Hz frequencies were able to put in resonant condition the olive paste. In the vibrated samples at 50 Hz (15 min of treatment), the maximum increment of the extraction efficiency (about 53% in comparison with the control), was observed. Further studies could be conducted in order to assess the synergic effect of the mechanical vibrations and the malaxation on the oil extraction efficiency, with the aim of reducing the time of the whole phase and avoiding changes in the oil quality traits.

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Published
2014-02-28
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Original Articles
Keywords:
olive oil, malaxation, mechanical vibration, olive paste, oil yield.
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How to Cite
Gallina Toschi, T., Berardinelli, A., Cevoli, C., Iaccheri, E., Di Lecce, G., Bendini, A., & Ragni, L. (2014). Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems. Journal of Agricultural Engineering, 44(4), 166-169. https://doi.org/10.4081/jae.2013.225

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