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AgriEngineering
Special Issues
Advance Technology in Olive Oil Production
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Advance Technology in Olive Oil Production

A special issue of AgriEngineering (ISSN 2624-7402).

Deadline for manuscript submissions: 16 January 2025 | Viewed by 2975

Special Issue Editors

Dr. Giulia Angeloni

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Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
Interests: food process engineering; wine and olive oil; lawn and turf machinery; biomass and bioenergy production; recovery and management; life cycle assessment; coffee extraction
Dr. Piernicola Masella

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
Interests: food process engineering; wine and olive oil; lawn and turf machinery; biomass and bioenergy production; recovery and management; life cycle assessment; coffee extraction; breadmaking process; animal traction
Special Issues, Collections and Topics in MDPI journals
Dr. Agnese Spadi

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50121 Florence, Italy
Interests: food and agricultural system engineering; steam extraction process
Dr. Ferdinando Corti

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50121 Florence, Italy
Interests: innovation in the extra virgin olive oil (EVOO) processing; critical stages which require a strict control of the operating parameters in order to preserve and/or improve the quality of the EVOO

Special Issue Information

Dear Colleagues,

The production of olive oil is a very significant and traditional activity in Mediterranean countries and involves many companies. In recent decades, the push towards technological innovation in the field of Extra Virgin Olive Oils (EVOOs) has been linked to the evolution of the concept of quality of the EVOO product. Among the parameters that describe the quality of an EVOO product, those linked to the organoleptic and chemical–physical characteristics play key roles, and they have been enriched with a series of health indications and sensory properties that have made this food highly differentiated.

With the need to make agriculture more efficient and environmentally sustainable, in recent years the application of advanced technological solutions for the optimization of resources and processes has been greatly considered. Both resources and processes can be optimized in order to reduce the environmental impact of the production process and to improve product quality.

It is these considerations that have led us to propose a Special Issue to publish extended versions of papers in the area of Advanced Technologies in Extra Olive Oil Production.

Dr. Giulia Angeloni
Dr. Piernicola Masella
Dr. Agnese Spadi
Dr. Ferdinando Corti
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. AgriEngineering is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • olive oil extraction plants
  • innovative technologies
  • emerging technologies
  • oil quality
  • mechanization
  • modeling
  • machine learning
  • precision agriculture

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Published Papers (2 papers)

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Research

10 pages, 387 KiB  
Article
Balancing Efficiency and Quality: Effects of Gradual Temperature Increase on Extra Virgin Olive Oil Extraction
by Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Luca Calamai, Piernicola Masella and Alessandro Parenti
AgriEngineering 2024, 6(4), 3553-3562; https://doi.org/10.3390/agriengineering6040202 - 26 Sep 2024
Viewed by 724
Abstract
This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality. Extraction was tested at three temperatures of malaxation, 21 °C, 27 °C, [...] Read more.
This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality. Extraction was tested at three temperatures of malaxation, 21 °C, 27 °C, and a gradual increase from 21 °C to 27 °C. Higher malaxation temperatures improved extraction yields and phenolic compounds. However, a gradual temperature increase produced promising results. The research found that yields like those obtained at 27 °C could be achieved using a lowered temperature of up to 6 °C for 15 min. The gradual temperature increase resulted in a 15% increase in phenolic compounds in comparison to low temperature extracted samples. The presence of beneficial aromatic compounds, such as (E)-2-hexenal, increased with higher temperatures, enhancing the fresh and fruity sensory notes of the oil. However, compounds linked to sensory defects, such as (E)-2-heptenal, increased at higher temperatures, indicating a need for careful modulation of extraction temperatures. In conclusion, adopting a gradually increasing temperature profile during malaxation represents an advantageous strategy for optimizing EVOO extraction, improving both the quality of the final product and operational efficiency, thus contributing to more sustainable and economical production. Full article
(This article belongs to the Special Issue Advance Technology in Olive Oil Production)
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12 pages, 1168 KiB  
Article
The Oil:Water Ratio in the Vertical Centrifuge Separator and Its Influence in Phenolic Compounds in the Virgin Olive Oil and the Olive Mill Wastewater (Alpechín)
by Alfonso Montaño, Sofía Redondo-Redondo, Laura Moreno and Manuel Zambrano
AgriEngineering 2024, 6(1), 318-329; https://doi.org/10.3390/agriengineering6010019 - 5 Feb 2024
Viewed by 1456
Abstract
The use of the vertical centrifuge in the olive oil production process is generally assumed to be habitual and necessary for the elimination of both the vegetation water and the small olive pulp particles that are not eliminated during solid–liquid separation (horizontal centrifugation). [...] Read more.
The use of the vertical centrifuge in the olive oil production process is generally assumed to be habitual and necessary for the elimination of both the vegetation water and the small olive pulp particles that are not eliminated during solid–liquid separation (horizontal centrifugation). Trials were carried out with different oil:water ratios to study the influence of this variable on both the quality parameters of the olive oils obtained and the loss of oil with the olive wastewater. The trials were carried out at the industrial mill level with oil:water ratios between 0.6 and 5.5. While no differences were observed in the quality parameters of the oils obtained, correct adjustment of the oil:water flow rates reduced the loss of phenols present in the oils by around 30%. In addition, the results show a direct relationship between the soluble effluent and the conductivity of the olive mill wastewater (alpechín) with the loss of oil in the effluent. This work proves that both oil quality and the competitiveness of the olive oil value chain can be increased with energy savings, water consumption reduction, and environmental sustainability. Full article
(This article belongs to the Special Issue Advance Technology in Olive Oil Production)
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