Optimization of Olive Oil Extraction Process by Response Surface Methodology

Year 2017, Volume: 15 Issue: 4, 337 - 343, 24.12.2017

Serife Cevik Sedef Aydin Onur S. Sermet Gulcan Ozkan Erkan Karacabey

https://doi.org/10.24323/akademik-gida.370090

Cited By: 3

Abstract

Extraction yield and
product quality of olive oil depend on various factors, particularly fruit’s
maturity and processing methods. In this present study, kneading process was optimized
by response surface methodology in terms of oil yield and quality parameters. As
a sample, olive fruits were used at two different maturity stages (purple versus
black stages). Prediction of response was proposed with a full quadratic second
order regression equation, and regression parameters were checked for each
model in order to evaluate model’s adequacy. Proposed models for yield and some
quality parameters of olive oil were good enough for a successful prediction of
experimental results. Oil yield was maximized as free acidity and peroxide
value were controlled under the specified corresponding values for “extra
virgin olive oil”. Optimal kneading conditions for oil production were at 30°C
for 45 min for purple fruits and 28°C for 55 min for black counterparts.

Keywords

Olive oil, Physicochemical properties, Oil yield, Statistics, Modelling

Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu

Abstract

Zeytinyağının ekstraksiyon verimi ve kalitesi
başlıca meyve olgunluğu ve işleme metotları gibi farklı faktörlere bağlıdır. Bu
çalışmada yoğurma işleminin yağ verimi ve kalite parametreleri bakımından yanıt
yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki farklı
olgunlukta (mor ve siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların
tahmininde ikinci dereceden regresyon eşitliği kullanılmış ve her bir model
için model yeterliliğini değerlendirmek için regresyon parametrelerine
bakılmıştır. Yağ verimi ve bazı kalite parametrelerine yönelik önerilen
modellerin deneysel sonuçları tahmin etmede yeterli düzeyde oldukları
bulunmuştur. Serbest asitlik ve peroksit değeri natürel sızma zeytinyağı için
belirlenmiş olan değerlerin altında tutulurken, yağ verimi maksimize
edilmiştir. Optimum yoğurma şartları ise mor dönem zeytinyağları için 30°C, 45 dakika, siyah dönem zeytinyağları için
28°C, 55 dakika olarak bulunmuştur.

Keywords

Zeytinyağı, Fizikokimyasal özellikler, Yağ verimi, İstatistik, Modelleme

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