The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties

Authors

Abstract

To assess the effect of time and temperature (in the pumice mixing phase of olive oil extraction) on the quantity and quality features of the extracted oil, a series of experiments comprised of three levels of mixing time (10, 20, and 30 min), and three levels of mixing temperature (30, 45, and 60°c) were carried out. The recorded data were analyzed in the framework of a Randomized Complete Block Design (RCBD). A comparison of means as based upon Duncan's Multiple Range Test revealed an increase in oil acidity and peroxide level (decrease in oil quality) with increase in mixing time and temperature. An increase in pumice moisture content, accompanied by a resulting decrease in oil content, was also observed with the increase in mixing time and temperature, ending up with a final decrease in the quantity of oil extracted. The most appropriate time and temperature of pumice mixing during the extraction operation of olive oil for obtaining a reasonable quantity of the most quality oil were finally recorded and suggested as 20min and 30°, respectively.

Keywords

Files

Share

How to cite

Statistics