Heat Treatment Improves Olive Oil Extraction

摘要

To determine the effect of hot water pre-treat-ment on olive oil extraction,six cultivars of olive fruit (plea europaea L.cvs."Arbequina","Hojiblanca","Lechin","Manzanilla","Picual",and "Verdial") were heated at 50,55,and 60 °C prior to laboratory scale oil extraction.Heat treatment resulted in higher oil extraction than unheated control samples.Quality parameters of the oils were not significantly (P < 0.05) affected by these treatments;however,oil stability and bitterness intensity were reduced and pigment content was increased through pre-heat treatment.This process may be incorporated economically into olive oil processing.