Ultrasound systems integrated into industrial continuous-flow extraction process: Cultivar-based assessment for...

In the agri-food sector, the olive oil mill boasts a consolidated process technology, supported by to in-depth research studies, for the extraction of olive oil. The market and consumers now demand continuous optimization of production processes, greater extractability of the product and superior quality of Extra Virgin Olive Oil (EVOO). Emerging technologies, based on physical treatment processes applicated to olive pastes, such as pulsed electric fields (PEF), microwave-assisted extraction and ultrasound-assisted extraction (UAE), integrated into conventional extraction processes, have demonstrated increased extractability, reduced production costs and time, and improved final product quality. Starting from the results of previous studies, this implemented an experimental test plan with a US plant installed before the malaxer phase, processing olive paste, performing tests on different olive cultivars: Coratina and Nocellara del Belice typical of two different areas of Italy: Puglia and Sicily. The results demonstrated a 3% increase in extractability and an improvement in the qualitative values of the EVOO phenolic composition.