EFECTO DEL FILTRADO Y LA INERTIZACIÓN EN LA CONSERVACIÓN DE LAS CARACTERÍSTICAS FÍSICOQUÍMICAS DEL ACEITE DE OLIVA VIRGEN
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2021-10-28
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Jaén: Universidad de Jaén
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[ES] El almacenamiento tiene como objetivo la conservación de las características del aceite de oliva virgen (AOV). Durante esta etapa se producen alteraciones de tipo oxidativo y fermentativo que comprometen la calidad del aceite. En este trabajo se evalúa el efecto del filtrado y de la inertización, en la preservación de los parámetros físico químicos durante un periodo de 4 meses.Para ello se han planificado dos ensayos, en depósitos de diferente tamaño, utilizando nitrógeno como gas inerte para desplazar oxígeno y se ha introducido la filtración como método para eliminar el agua y las impurezas.Los parámetros analizados durante este periodo no muestran diferencias ya que al tratarse del almacenamiento en bodega, el aceite se encuentra a una temperatura controlada, en depósitos de acero inoxidable y en oscuridad, por lo que sus características no se han visto afectadas en tan poco tiempo. Y es interesante observar los cambios que se producirían en un tiempo mínimo de doce meses ya que los artículos estudiados sobre la inertización en envases han dado buenos resultados. Finalmente, hay que destacar la aplicación de los resultados del estudio a las condiciones reales de almacenamiento en la almazara, debido a que la mayoría de los trabajos sobre filtración e inertización de aceites, evalúan el aceite de oliva virgen embotellado.
[EN] Storage is aimed at preserving the characteristics of virgin olive oil (AOV). During this stage there are oxidative and fermentative alterations that compromise the quality of the oil. In this work, the effect of filtering and inerting is evaluated, in the preservation of chemical parameters during a period of 4 months.For this, two tests have been planned, in tanks of different sizes, using nitrogen as an inert gas to displace oxygen and filtration has been introduced as a method to remove water and impurities.The parameters analyzed during this period do not show differences since when it comes to storage in the cellar, the oil is at a controlled temperature, in stainless steel tanks and in darkness, so its characteristics have not been affected in such a short time. And it is interesting to observe the changes that would take place in a minimum time of twelve months and that the articles studied on inerting in containers have given good results.Finally, it is necessary to highlight the application of the results of the study in the real conditions of storage in the oil mill, since most of the works on filtration and inerting of oils, evaluate bottled virgin olive oil.
[EN] Storage is aimed at preserving the characteristics of virgin olive oil (AOV). During this stage there are oxidative and fermentative alterations that compromise the quality of the oil. In this work, the effect of filtering and inerting is evaluated, in the preservation of chemical parameters during a period of 4 months.For this, two tests have been planned, in tanks of different sizes, using nitrogen as an inert gas to displace oxygen and filtration has been introduced as a method to remove water and impurities.The parameters analyzed during this period do not show differences since when it comes to storage in the cellar, the oil is at a controlled temperature, in stainless steel tanks and in darkness, so its characteristics have not been affected in such a short time. And it is interesting to observe the changes that would take place in a minimum time of twelve months and that the articles studied on inerting in containers have given good results.Finally, it is necessary to highlight the application of the results of the study in the real conditions of storage in the oil mill, since most of the works on filtration and inerting of oils, evaluate bottled virgin olive oil.