|
|
Publicação
|
Título:
|
Laboratory-scale optimization of olive oil extraction: Simultaneous addition of enzymes and microtalc improves the yield
|
|
Tipo:
|
Artigo de Revista
|
|
Autor(es):
|
Maria de Fátima Pratas Peres
,
Luisa Louro Martins
,
Suzana Ferreira-Dias
|
|
Resumo:
|
The aim of this work was to optimize olive oil extraction, at laboratory-scale (Abencor system), from fruits of “Cobrançosa” and “Galega Vulgar” Portuguese cultivars, either in the absence or in the presence of enzymes and natural microtalc. Using a Placket–Burman design to select significant variables followed by a central composite rotatable design (CCRD), Abencor operation conditions were optimized: no water addition in 30 min malaxation and 14% w/w water addition at 50°C in centrifugation. The combined effects of the concentrations of natural microtalc (MT: 0.04–0.46 w-%) and enzyme preparation (E: 0.003–0.117 w-%) added at the beginning of malaxation, on quality criteria, total phenols and chlorophyll pigments concentrations, and on oil extraction yield, were investigated using a CCRD. The results showed that the addition of both an enzyme preparation and natural microtalc could enhance olive oil yield (up to 34% for 0.4–0.5% of microtalc and 0.1% of enzymes for “Galega Vulgar”) without any effect on quality of the obtained virgin olive oil.
|
|
Palavras-chave:
|
Abencor, Adjuvants, Cobrançosa Cultivar, Extraction, Galega cultivar, Modeling, Optimization
|
|
Página inicial:
|
1054
|
|
Página final:
|
1062
|
|
Revista:
|
European Journal of Lipid Science and Technology - 116 [2014]
|
|
Editora:
|
WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
|
|
URL:
|
http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400060/abstract
|
Documentos
Não existem documentos.
|