The usage of new approaches in industrial scale to improving olive oil quality

Abstract

Olive oil is the most preferred oil among vegetable oils. The reason why consumers are so preferred is minor compounds in composition of oil. These compounds especially phenolic compounds, tocopherols and volatile compounds are related to olive quality. Studies on transferring new methods to industrialization are being continued to improve classical methods for olive oil processing. These innovative methods aim to increase the amount of minor components in the oil composition. In this review, the effects of new methods such as double extraction, ultrasound, microwave, de–stoning and using of heat exchanger, coadjuvants applied to the industry on oil quality have been investigated.

Keywords

• olive oil,quality,new methods

Zeytinyağı üretiminde uygulanan yeni yöntemlerin yağ kalitesi üzerine etkileri

Abstract

Zeytinyağı, bitkisel yağlar içerisinde en fazla tercih edilen yağdır. Tüketiciler tarafından bu kadar tercih edilmesinin nedeni bileşiminde yer alan minör bileşenlerdir. Bu bileşenlerden özellikle fenolik maddeler, tokoferoller ve uçucu bileşenler zeytinyağı kalitesi ile ilişkilidir. Zeytinyağı üretiminde klasik yöntemlerin geliştirilerek yeni yöntemlerin sanayiye aktarılması çalışmaları sürdürülmektedir. Bu yenilikçi yöntemler ile minör bileşenlerin yağ bileşimindeki miktarlarının artırılması amaçlanmaktadır. Bu derlemede, ikili ekstraksiyon, ultrases, mikrodalga, çekirdek çıkarma ve ısı değiştirici kullanımı, yardımcı katkı maddesi kullanımı ve çalışılan atmosfer modifikasyonu gibi sanayiye uygulanan yeni metotların yağ kalitesi üzerine etkileri incelenmiştir.

Keywords

• zeytinyağı,kalite,yeni yöntemler

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