EXTRACTION OF VIRGIN OLIVE OIL BY 2-PHASE CONTINUOUS SYSTEM - INFLUENCE OF DIFFERENT VARIABLES OF THE PROCESS ON CERTAIN PARAMETERS RELATEDTO OIL QUALITY

The introduction of new technology for industrial extraction of olive oil requires a knowledge of how this could affect certain oil paramete rs in regulation of the extraction process. The oil's total polyphenol s content, K-225 and autoxidation stability were related with variatio ns in temperature, kneading time, paste injection flow rate and oil wa shing in vertical centrifuges in a two-phase decanter without addition of water to the olive paste. Kneading the olive paste at low temperat ure, extended kneading at low paste injection rates, oil washing with hot water and high water oil ratio, yielded oil of low stability, low polyphenols content and low bitterness.