Views: 120 Author: Site Editor Publish Time: 2024-01-25 Origin: Site
Ultrasonic extraction is a technique that uses high-frequency sound waves to extract compounds from materials, including oils from various sources such as olives. However, it's important to note that while ultrasonic extraction can be used for various applications, traditional methods like pressing or centrifugation are more commonly employed for olive oil extraction.
In ultrasonic extraction, sound waves create pressure changes in the solvent or material, leading to the formation and collapse of bubbles. This phenomenon, known as cavitation, can enhance the extraction process by breaking cell walls and releasing compounds from the material.
Ultrasonic machines can be integrated into regular olive oil production lines. Ultrasonic treatment of olive paste improves the performance of the extraction process and thus increases the extraction capacity of olive oil mills. Ultrasonic treatment is an essential step in the mechanical olive oil extraction process and can significantly improve this situation. The efficiency of gelatinization depends on the rheological properties of the olive paste and the process parameters of gelatinization, such as time and temperature. These factors seriously affect the yield and quality of virgin olive oil.
When powerful ultrasound waves are applied to tapenade, cavitation occurs. Cavitation refers to the formation, growth and collapse of bubbles during alternating pressure cycles. Ultrasonic cavitation disrupts cellular structures, allowing the release of soluble compounds from olive plant tissues and improving mass transfer. Therefore, the extraction rate and yield were significantly improved by sonication. Oils from sonicated olive paste also showed lower bitterness and higher tocopherol, chlorophyll and carotenoid content.
Sonication is a gentle, non-thermal food processing technique that releases oils and active compounds (e.g. antioxidants, phenols, vitamins) from olive paste. The continuous in-line process of olive pulp through the ultrasonic cavitation zone results in very uniform processing. Ultrasonic treatment is also very beneficial for the process temperature: ultrasonic treatment instantaneously heats up and significantly reduces the preheating time of the tapenade, after which the process temperature can be easily maintained at the optimal process temperature (e.g. 28-30C).
