Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives
Abstract
:1. Introduction
- -
- maximizing extraction yields while preserving the integrity of triglycerides and minor oil components;
- -
- enhancing or limiting some enzymatic activities to balance the organoleptic paths of the oils.
2. Materials and Methods
2.1. Theoretical Conceptualisation of the Pitting Method
2.2. Test Conditions and Analysis on Olive Saples
- -
- dry matter content;
- -
- oil content;
- -
- weight of pit fragments, pulp, and skins.
3. Results and Discussion
3.1. Developing an Effective Prototype through the Comparison of Different Working Chambers
- reducing the volume of the working chamber, from an initial height of 80 mm to 30 mm, lowering by up to 5 mm on the periphery;
- increasing the drupe retention time inside the machine, by lengthening its path with the adoption of two spiral conveyor bulkheads.
3.2. The Prototype Assembled
3.3. Determination of Moisture and Dry Matter of Olive Pulp Samples
3.4. Determination of the Oil Content of Olive Pulp Samples
3.5. Evaluation of Residues
3.6. Data Analysis of Pitted and Unpitted Olive Samples
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Factor | Whole Olives |
---|---|
Dry matter (%) | 39.54 |
Oil on fresh matter (%) | 14.36 |
Pulp (%) | 85.17 |
Pits (%) | 14.83 |
Extruded Fraction (%) | Not Extruded Fraction (%) | ||
---|---|---|---|
61.76 | 38.24 | ||
Pulp (%) | Pit (%) | Pulp (%) | Pit (%) |
100 | 0 | 61.22 | 38.78 |
Factor | Whole Olive Paste (Milled) | Pitted Olive Paste (Extruded) |
---|---|---|
Dry matter (%) | 39.54 | 32.90 |
Oil on fresh matter (%) | 14.36 | 18.47 |
Considered Factor | Values |
---|---|
Lost pulp (%) | 27.49 |
Pitting prototype efficiency (%) | 72.51 |
Oil content (%) | 14.36 |
Pitted pulp (%) | 61.76 |
Oil content in the pitted pulp (%) | 11.41 |
Oil lost with the prototype (%) | 2.95 |
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Toscano, P.; Cutini, M.; Di Giacinto, L.; Di Serio, M.G.; Bisaglia, C. Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives. AgriEngineering 2021, 3, 622-632. https://doi.org/10.3390/agriengineering3030040
Toscano P, Cutini M, Di Giacinto L, Di Serio MG, Bisaglia C. Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives. AgriEngineering. 2021; 3(3):622-632. https://doi.org/10.3390/agriengineering3030040
Chicago/Turabian StyleToscano, Pietro, Maurizio Cutini, Luciana Di Giacinto, Maria Gabriella Di Serio, and Carlo Bisaglia. 2021. "Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives" AgriEngineering 3, no. 3: 622-632. https://doi.org/10.3390/agriengineering3030040