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Article

Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives

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CREA-IT, Research Centre for Engineering and Agri-Food Processing, Treviglio, 24047 Bergamo, Italy
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CREA-IT, Research Centre for Engineering and Agri-Food Processing, Contrada Bucceri, 65012 Pescara, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Lin Wei
AgriEngineering 2021, 3(3), 622-632; https://doi.org/10.3390/agriengineering3030040
Received: 26 June 2021 / Revised: 30 July 2021 / Accepted: 12 August 2021 / Published: 17 August 2021
(This article belongs to the Special Issue Evaluation of New Technological Solutions in Agriculture)
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance and improve the characteristics of high-quality EVOOs (Extra Virgin Olive Oils), milling technologies have implemented olive pitting in the preparation of olive pastes to be processed for olive oil extraction. Commonly used pitting machines employ the percussion and centrifugal projection of drupes, which often involve the heating of pastes, breaking of kernels, and emulsion of oils. Aiming to improve olive oil pitting processes, the CREA Research Centre for Engineering and Agri-food Processing in Treviglio, Italy, has conceived an alternative method, which is based on the low-speed constriction and mutual abrasion of drupes inside a rotative working chamber. This paper describes the process that led to the hypothesis of an innovative pitting method and to the validation of the hypothesis through the development of a lab-scale pitter prototype. The development steps and the assessment of the results of the prototype trials are reported. View Full-Text
Keywords: pitting; pitted olive oils; EVOOs (Extra Virgin Olive Oils); olive oil quality pitting; pitted olive oils; EVOOs (Extra Virgin Olive Oils); olive oil quality
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MDPI and ACS Style

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

AMA Style

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 Style

Toscano, 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

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