Ultrasonics for Olive Oil Extraction in Sicily Using Hielscher Ultrasonics скачать в хорошем качестве

Ultrasonics for Olive Oil Extraction in Sicily Using Hielscher Ultrasonics

In this video clip, we show you an installation of 2x UIP4000hdt sonicators for intensified extraction of extra virgin olive oil rich in polyphenols. The shown installation is operated at a Sicilian Frantoio. In the video, unripe Biancolilla cultivar were processed for extra virgin olive oil production. Hielscher industrial sonicators are installed in olive oil mills to increase the extraction yield and quality of extra virgin olive oil. Cavitation generated by power ultrasound breaks down cell walls and increases the permeability of olive fruit tissue. This leads to better extraction of oil from the olive paste, resulting in higher yields of oil. Servili et al. (2019) investigated the effects of power ultrasound for extra virgin olive oil extraction using the Hielscher 4000watts sonicator UIP4000hdt. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in ultrasonically extracted extra virgin olive oil compared to control oil extracted with a traditional process at an early maturity index. Since ultrasonic extraction is a gentle and non-thermal process, it preserves the delicate flavors and aromas of extra virgin olive oil. It also increases the polyphenol content of the oil, resulting in a higher quality product with better sensory attributes. In summary, ultrasonic extraction of extra virgin olive oil offers advantages in terms of efficiency, processing time, oil quality, and environmental sustainability, making it an attractive option for both small-scale and industrial olive oil production. These benefits are supported by scientific studies and research in the field. Please visit https://www.hielscher.com/evo for detailed process information or send us your information request to info@hielscher.com.