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Características de los aceites de oliva de primera y segunda centrifugación

Authors: Alba-Mendoza, José; Hidalgo Casado, Francisco; Ruiz Gómez, M. A.; Martínez Román, Fernando; Moyano Pérez, María José; Cert, Arturo; Pérez Camino, María del Carmen; +1 Authors

Características de los aceites de oliva de primera y segunda centrifugación

Abstract

[ES] En este trabajo se ha estudiado la viabilidad de la segunda centrifugación utilizada como sistema para mejorar el agotamiento de los orujos producidos por el nuevo sistema de elaboración de aceite de oliva virgen por centrifugación en dos fases así como su influencia en las principales características analíticas de los productos y subproductos que intervienen en el proceso. Para ello se han analizado las muestras obtenidas en los ensayos comparativos de primera y segunda centrifugación en fresco y de primera, segunda y tercera centrifugación de masas de aceitunas centrifugadas y almacenadas. Se ha realizado también un ensayo de decoloración de los aceites obtenidos, con el fin de ver cómo afectan estos procesos a los distintos sistemas de refinación (física y química). Los resultados obtenidos ponen de manifiesto, fundamentalmente, la necesidad de realizar la segunda centrifugación en fresco y a moderadas temperaturas para obtener aceites con parámetros de calidad y pureza dentro de los límites establecidos en la reglamentación para aceites de oliva virgen.

[EN] In this work, the feasibility of a second centrifugation to improve the extraction of the olive paste, in the new two phases system for the extraction of virgin olive oil, has been studied. The study of its influence on the characteristics of the products and byproducts obtained has been carried out. The samples of comparative assays between the first and second centrifugation of recently obtained olive paste and between the first, with second and third centrifugation of stored olive paste has been analyzed. Therefore, a decoloration assay has been developed to study its influence on the different refination processes (physical and chemical procedures). Results obtained evidence the importance of achieving the second centrifugation with the recently obtained olive paste and under moderate temperatures. In these conditions, it is possible to obtain oils with parameters of quality and purity into the legal limits.

El presente trabajo ha sido financiado en parte por la CICYT a través del proyecto ALI 94-0716.

19 páginas, 20 figuras, 16 tablas.

Peer reviewed

Keywords

Orujo, Olive pomace, Elaboración, Segunda centrifugación, Second centrifugation, Processing, Aceite de oliva, Olive oil

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
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