Influencia del tamaño de criba y la velocidad de giro de los martillos del molino sobre el rendimiento del proceso y las características del aceite de oliva virgen
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2024-01-12
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Jaén: Universidad de Jaén
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La investigación analiza las variables velocidad de giro y tamaño de criba durante la operación tecnológica de molienda, para determinar su influencia en el rendimiento del proceso de extracción, así como en los parámetros de calidad reglamentada y compuestos minoritarios de interés nutricional y sensorial (compuestos fenólicos, amargor K225, tocoferoles y pigmentos). El empleo de cribas de menor tamaño y velocidades de giro más elevadas dan lugar a un menor contenido graso del orujo. De acuerdo a los parámetros de calidad reglamentada analizados, todos los aceites fueron clasificados dentro de la categoría virgen extra sin que se vean afectados por las condiciones de molienda estudiadas. En cuanto a la fracción minoritaria, se ha observado que tanto los compuestos fenólicos, como el amargor y los pigmentos aumentan su contenido al emplear cribas de tamaño inferior, mientras que un aumento en la velocidad de giro da lugar a una reducción de los mismos. Los tocoferoles aumentan su concentración al aumentar tanto el diámetro criba como la velocidad de giro de los martillos. En definitiva, la regulación de las variables en la etapa de molienda permite ajustar el rendimiento del proceso y modular las características saludables ysensoriales del aceite.
The research analyzes the variables of rotational speed and screen size during the technological grinding operation, to determinate their influence on the performance of extraction process, as well as on the regulated quality parameters and minor compounds of nutritional and sensory interest (phenolic compounds, bitterness K225, tocopherols and pigments). The use of smaller screens and higher rotational speeds lead to a lower fat content of the pomace. Regarding the regulated quality parameters analyzed, all the oils were classified within the extra virgin category without being affected bythe milling conditions studied. Regarding the minority fraction, it has been observed that both the phenolic compounds, as well as the bitterness and the pigments increase their content when screens of smaller size were used, while a higher speed of rotation leads to a reduction of them. Tocopherols increase their concentration by increasing both the sieve diameter and the speed of rotation of the hammers. Definitely, the regulation of the variables in the milling stage allows theperformance of the process to be adjusted and the healthy and sensory characteristics of the oil to be modulated.
The research analyzes the variables of rotational speed and screen size during the technological grinding operation, to determinate their influence on the performance of extraction process, as well as on the regulated quality parameters and minor compounds of nutritional and sensory interest (phenolic compounds, bitterness K225, tocopherols and pigments). The use of smaller screens and higher rotational speeds lead to a lower fat content of the pomace. Regarding the regulated quality parameters analyzed, all the oils were classified within the extra virgin category without being affected bythe milling conditions studied. Regarding the minority fraction, it has been observed that both the phenolic compounds, as well as the bitterness and the pigments increase their content when screens of smaller size were used, while a higher speed of rotation leads to a reduction of them. Tocopherols increase their concentration by increasing both the sieve diameter and the speed of rotation of the hammers. Definitely, the regulation of the variables in the milling stage allows theperformance of the process to be adjusted and the healthy and sensory characteristics of the oil to be modulated.