project - EIP-AGRI Operational Group
+EXTROL: Study and application of innovative systems for the extraction of olive oil
+EXTROL: Estudio y aplicación de sistemas innovadores de extracción de aceite de oliva
Context
In recent years, new food processing technologies have been developed that are more environmentally friendly, consume less energy and preserve food quality. The food industry has the potential to optimise traditional processes by incorporating these technologies, improving its competitiveness.
As part of the +EXTROL project, a pilot test will be carried out with the participating cooperatives, incorporating some of these new extractive technologies to improve the extractive process of extra virgin olive oil that takes place in the oil mills of the agri-food companies in the sector. This improvement would also involve the automation and monitoring of all the extraction stages, with the idea of obtaining the highest yields of a product with the highest quality and at the same time reducing the costs of the process.
Objectives
• Improve olive oil extraction yields.
• Improve quality due to the increase of polyphenols in the oil and an organoleptic improvement.
• Improve energy efficiency by reducing energy consumption per litre of oil extracted (kWh/kg).
• Reduce the environmental impact of the wastewater obtained, both by reducing the water input into the system and by reducing the quantity of polyphenols in the wastewater.
Objectives
• Mejorar el rendimiento en la extracción de aceite de oliva.
• Mejorar la calidad debido al aumento de polifenoles en el aceite y una mejora organoléptica.
• Mejorar la eficiencia energética, reduciendo el consumo energético por litro de aceite extraído (kWh/kg).
• Reducir el impacto ambiental de las aguas residuales obtenidas, tanto por la reducción de la aportación de agua al sistema, como por reducir la cantidad de polifenoles en las mismas.
Activities
The aim of this project is to carry out an experimental design with different study parameters (olive variety, temperature and mixing time, etc.) and applying new technologies in the extraction process (ultrasound, overpressure, electric pulses).
• An analysis of different organoleptic parameters of the oils obtained once the extraction conditions have been optimised, with a tasting panel.
• A chemical analysis of the oils obtained, carrying out the normal analyses that are carried out on any final product to determine its characteristics.
• Analysis of polyphenols, tocopherols and other volatile compounds that will help us to classify the quality of the oils obtained.
Activities
En este proyecto se pretende realizar un diseño experimental con diferentes parámetros de estudio (variedad de aceituna, ...) y aplicando nuevas tecnologías en el proceso de extracción (ultrasonidos, sobrepresiones, pulsos eléctricos).
• Un análisis de diferentes parámetros organolépticos de los aceites obtenidos una vez que las condiciones de extracción hayan sido optimizadas con un panel de cata.
• Un análisis químico de los aceites obtenidos, realizando las analíticas normales que se realizan en cualquier producto final para conocer sus características.
• Análisis de polifenoles, tocoferoles y otros compuestos volátiles que nos ayudará a clasificar la calidad de los aceites obtenidos.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Tarragona
EUR 245 114.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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Candelaria Andreu Sabater
Project coordinator