An original kinetic study of both oil coalescence phenomena and potential extra virgin olive oil extraction yield (i.e. apparent Extractability Index) was carried out at different malaxation time-temperature conditions using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. The apparent Extractability Index was modelled at every malaxation temperature by pseudo first-order kinetics, where the yield rate constant was temperature dependent following the Arrhenius equation (k0 = 7.50 107 min−1; Ea = 54512 J/mol). Oil droplet coalescence, which was expressed as a relative variation in the percentage of oil droplets with a diameter of >30 μm, proved to be an time-dependent phenomenon only; the pseudo zero-order kinetics modelling was statistically significant, where the coalescence rate constant was equal to 0.033 min−1. The above kinetics were applied in order to propose a synoptic chart to predict the potential effect of malaxation in isothermal conditions on EVOO extraction yield.
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield / Trapani, S; Guerrini, L; Masella, P; Parenti, A; Canuti, V; Picchi, M; Caruso, G; Gucci, R; Zanoni, B. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - STAMPA. - 195(2017), pp. 182-190.
|Autori:||Trapani, S; Guerrini, L; Masella, P; Parenti, A; Canuti, V; Picchi, M; Caruso, G; Gucci, R; Zanoni, B|
|Titolo:||A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield|
|Anno del prodotto:||2017|
|Digital Object Identifier (DOI):||10.1016/j.jfoodeng.2016.09.032|
|Appare nelle tipologie:||1.1 Articolo in rivista|