A multi-phase disposal process for olive vegetation waters (OVW), which result from the mechanical extraction of olive oil, was studied in relation to 2 main phases of the technological process: biological treatment of OVW to obtain an enzymic concentrate and direct recycling of this concentrate in the mechanical olive oil extraction process. The disposal treatment for OVW includes static settling, sterilization, fermentation, centrifugation (in which biomass is recovered and used as an animal feed) and ultrafiltration (resulting in a permeate that is discarded and an enzymic retentate concentrate). The enzymic retentate concentrate is recycled and used in the malaxation step in the mechanical olive oil extraction process. The fermentation step with the yeast Cryptococcus albidus var. albidus IMAT 4735 led to production of a polygalacturonase with an activity of 25 VU/ml in the culture broth. After centrifugation, the broth was concentrated by ultrafiltration (4-5x) and used in the extraction process. This operation resulted in an increase of 8-9% in olive oil yield and improved oil quality; turbidity, oxidation induction time, chlorophyll and contents of aromatic compounds were generally improved.
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality
MONTEDORO, Gian Francesco;BEGLIOMINI, Alberto Luigi;SERVILI, Maurizio;
1993
Abstract
A multi-phase disposal process for olive vegetation waters (OVW), which result from the mechanical extraction of olive oil, was studied in relation to 2 main phases of the technological process: biological treatment of OVW to obtain an enzymic concentrate and direct recycling of this concentrate in the mechanical olive oil extraction process. The disposal treatment for OVW includes static settling, sterilization, fermentation, centrifugation (in which biomass is recovered and used as an animal feed) and ultrafiltration (resulting in a permeate that is discarded and an enzymic retentate concentrate). The enzymic retentate concentrate is recycled and used in the malaxation step in the mechanical olive oil extraction process. The fermentation step with the yeast Cryptococcus albidus var. albidus IMAT 4735 led to production of a polygalacturonase with an activity of 25 VU/ml in the culture broth. After centrifugation, the broth was concentrated by ultrafiltration (4-5x) and used in the extraction process. This operation resulted in an increase of 8-9% in olive oil yield and improved oil quality; turbidity, oxidation induction time, chlorophyll and contents of aromatic compounds were generally improved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
