THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS

Olive oil extraction conditions are usually a compromise between quality and yield. Enhancing yield decreases quality, and vice versa. We aim to understand if a change in temperature between malaxation and centrifugation can result in a better compromise. Thus, malaxation is carried out at 20 degrees C and oil is extracted at 20 degrees C, 27 degrees C, and 35 degrees C.The results show that a moderate increase in temperature between malaxation and centrifugation (i.e. from 20 degrees C to 27 degrees C) increases both yield and quality of the oil. Conversely, an excessive temperature increase (i.e. from 20 degrees C to 35 degrees C) leads to the production of rancid-related compounds.