Keys to Quality Olive Oil Production: preventing defects

Keys to Quality Olive Oil

ProductionUC Davis Conference Center

May 11, 2011

Milling issues: preventing defects

Lamberto Baccioni

Agrivision srl - Firenze

Lamberto Baccioni 1

Negative and Positive Attributes

• Acidity

• Peroxides

• K232

Nutritional/Healthy(2)

• Hydrophilic

phenols

• Tocopherols

Sensorial (3)Analitycal (1)

• Sight

• Chlorophil

• Carotenoids

• Colloids• K232

• Fatty acids balance

• FAME + FAEE

• Contaminants

(pesticides,

phthalates, etc.)

• Fatty acids

conposition

• Squalene

Lamberto Baccioni 2

• Colloids

• Smell

• Volatile

compounds

• Touch

• phenols

• Taste

• phenols

(1) CE 61/2011

(2) CE 1924/2006

(3) M. Servili - Perugia

Negative Attributes

• Acidity

• Peroxides

• K232

EVOO (1)

• > 0,8 %

• > 20 meq/Kg

• > 2,5

Super-Premium OO (2)Analitycal

• > 0,3 %

• > 7,5

• > 1,85• K232

• Fatty acids balance

• FAME + FAEE

• Contaminants

(pesticides,

ftalates, etc.)

• > 2,5

• Oleic < 55%

• Linolenic > 1,0%

• > 75 mg/kg

• It depends from

the contaminant

Lamberto Baccioni 3

(1) CE 61/2011

(2) 3E Association

Negative Attributes

• Median defect

• Fruity median

EVOO (1)

• > 0

• = 0

Defects (2)Organoleptic

evaluation • Rancid

• Fusty

• Musty-humid

• Winey-vinegary

• Muddy sediment

• Metallic

Lamberto Baccioni 4

• Metallic

• Heated or burnt

• Hay-wood

• Rough

• Greasy

• Vegetable water

• Brine

• Esparto

• Earthy

• Grubby

• Cucumber

(1) CE 61/2011

(2) From IOC

Critical steps in the process

for defects

Step & defects

• Agricultural treatments and

harvesting procedures

– High acidity

– Peroxides

Comments

• The olive oil quality starts

from the well managed

plantation

• Proper maturation– Peroxides

– Low phenols

– Bad flavors (grubby, fusty,

musty-humid, earthy, brine)

– Pesticides contamination

• Proper maturation

• Olives storage in open

plastic box for a shorter

time as possible (few hrs)

before extraction

Lamberto Baccioni 5


for defects

Step & defects

• Agricultural treatments and

harvesting procedures

– High acidity

– High Peroxides

Comments

• The olive oil quality starts

from the well managed

plantation

• Proper maturation– High Peroxides

– Low phenols

– Bad flavors (grubby, fusty,

musty-humid, hearthy, brine)


• Proper maturation

• Olives storage in open

plastic box for a shorter

time as possible (few hrs)

before extraction

Lamberto Baccioni 6

Bactrocera oleae

prevention

Slide 7

Take

care of

olives !

Time, temperature, humidityTime, temperature, humidity


for defects

Step & defects

• Cleaning and washing

– Bad flavors (earthy, leaves

and sticks taste)


Comments

• Hearth, stones, leaves,

sticks must be removed also

to prevent wearing of

rotating machineries – Pesticides contamination rotating machineries

(crushers, pumps,

decanters, separators)

• Final shower with fresh

water it is recomended

Lamberto Baccioni 9

Lamberto Baccioni 10


for defects

Step & defects

• Crushing

– High peroxides

– Bad flavors

Comments

• Fast running crushers

(>1500 rpm) heat the paste

and can create emulsion

and oxidationand oxidation

• All crushers are difficult to

be cleaned properly


Acidity %

Peroxides meq O2 /kg

K232

K270

ΔK

Effetto di differenti tipi di frangitura sui parametri merceologici di base degli oli vergini di oliva. (M. Servili – University of Perugia)

3

4

5

6

7

8

9

10

0,4

0,6

0,8

1

1,2

1,4

1,6

1,8

Cv. Frantoio

I risultati sono il valore medio di tre determinazioni indipendenti ± deviazione standard

0

1

2

3

Hum

mer m

ill

Blade mill

+ pre-crusher

Destone

r

Primo stadio Secondo stadio

-0,2

0

0,2

0,4

Slow run

ning

crusher

Hum

mer m

ill

Blade mill

+ pre-crusher

Slow run

ning

crusher

destone

r

051015202530354045

wholewhole pittedpitted wholewhole pittedpittedAfterAfter crushercrusher AfterAfter malaxermalaxer

U/mg d.w.

FRANTOIO FRANTOIO CORATINACORATINA

POD activity in olives paste after crusher /destoner and after malaxerin two italian cultivars

FRANTOIO FRANTOIO CORATINACORATINA

0000000022222222444444446666666688888888101010101010101012121212121212121414141414141414161616161616161618181818181818182020202020202020

interainterainterainterainterainterainteraintera denocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolata interainterainterainterainterainterainteraintera denocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolatadenocciolataPasta frantaPasta frantaPasta frantaPasta frantaPasta frantaPasta frantaPasta frantaPasta franta Pasta gramolataPasta gramolataPasta gramolataPasta gramolataPasta gramolataPasta gramolataPasta gramolataPasta gramolataU/mg d.w.U/mg d.w.U/mg d.w.U/mg d.w.U/mg d.w.U/mg d.w.U/mg d.w.U/mg d.w.

FRANTOIOFRANTOIOFRANTOIOFRANTOIOFRANTOIOFRANTOIOFRANTOIOFRANTOIO CORATINA CORATINA CORATINA CORATINA CORATINA CORATINA CORATINA CORATINA

Attività della PPO nelle Attività della PPO nelle Attività della PPO nelle Attività della PPO nelle paste frante e gramolatepaste frante e gramolatepaste frante e gramolatepaste frante e gramolate


for defects

Step & defects

• Piping and malaxing

– Contaminants

– Bad flavors

– High peroxides

Comments

• Pay attention to pipes in

PVC + phthalates

• Faster oxidation in open

malaxers – High peroxides malaxers

• Reduce the dead space

• Cleaning system


Traditional

open

Malaxer.

Difficult

to clean it.

Compared with the new one,

hermetic


hermetic

with C.I.P.

Phthalatesby Dr Koni Grob

Official Food Control Authority of the Canton of Zürich

O

O

O

O

DBP, dibutylphthalate

DIBP, diisobutylphthalateO

DEHP, di(2-ethylhexyl) phthalate

DINP, diisononyl phthalate

DIDP, diisodecyl phthalate

-Widely used as plasticizers (primarily in PVC)

- Additives to printing inks, adhesives, paintings…

-DEHP and DBP are toxic for reproduction

DEHP in 74 edible oils, Switzerland 2006 by Dr Koni Grob

10

12

14

DE

HP

(m

g/k

g)

61 olive oils extra virgin

12 other oils

Contaminated oils

0

2

4

6

8

1 4 7 10 13 16 19 22 25 28 31 34 37 40 43 46 49 52 55 58 61 64 67 70 73

DE

HP

(m

g/k

g)

Background

Contaminated oils

Admixed contaminated oils or

old (depleted) tubings

DINP in edible oils, Switzerland 2006by Dr Kroni Grob

30

35

40

45

50D

INP

(m

g/k

g)

93 mg/kg

Contaminated oils93 mg/kg =

93 g/t

1.8 kg/20 t

No relevant background

0

5

10

15

20

25

30

1 4 7 10 13 16 19 22 25 28 31 34 37 40 43 46 49 52 55 58 61 64 67 70

DIN

P (

mg

/kg

)

Below detection limit

(1.5 mg/kg)

Admixed contaminated oils or

old (depleted) tubings

Plasticizers from the

gaskets of lids

Plasticizers like

– Diethyl hexyl phthalate (DEHP)

– Diisodecyl phthalate (DIDP)

– Diisononyl phthalate (DIDP)

– Diethyl hexyl adipate (DEHA)

– Acetyl tributyl citrate (ATBC)

– Epoxydized soybean oil (ESBO)

Problems:

– Oily sauces

– Products in oilBy Dr Koni Gross

Swiss market survey June 2005by Dr Koni Grob

•147 of 158 samples exceed the limits (limit)

– 91 with ESBO >60 ppm (60 ppm), mean 216 ppm, max. 1170 ppm

– 17 with DEHP >3 ppm (1.5 ppm), 15 >180 ppm, max. 825 ppmmax. 825 ppm

– 12 with DIDP >9 ppm (9 ppm), 7 >60 ppm, max. 740 ppm

– 9 with DINP >120 ppm (9 ppm), mean 175 ppm, max. 270 ppm

– 8 with DEHA >18 ppm (18 ppm), max. 180 ppm

– 9 with non-authorized plasticizers


for defects

Step & defects

• Extraction by decanter

– Bad flavors

– Low antioxidant

Comments

• Water dilution remove

hydrophylic compounds

• Very difficult to clean it

• Cleaning In Place (C.I.P.)

system is expensive


Where does a decanter get dirty when used?

Take a close look to the coming Take a close look to the coming

picture and I hardly need to tell picture and I hardly need to tell

youyou

Cleaning In Place (CIP)

© Alfa Laval Slide 22

Pollution of the Decanter during Operation

Mist from process liquid

accumulating in the casing

Mist from process solids

accumulating in the casing

Layer of solids between decanter

body and screw conveyor tip

Also the conveyor body and the inlet area in

the screw conveyor might be dirty


NX 438S-31G with CIP

110 kW Main

motor

Feed Pipe

with Seal

Solids dilution

nozzles

CIP-nozzles Liquid outlet

from paring disc

Solids

discharge


Typical CIP-Program for a Decanter

Bow

l S

pee

d

1 2

1 Spray Nozzles on

2 Low Speed Tumbling

3 Pre-flushing

4 Caustic Cleaning

5 Final Flushing

1


TimeProduction

Water Flush

Caustic 700C

2%

3 5

4

Flushing capacity to decanter during Full Speed CIP as well as flushing capacity during Low Speed CIP

depends of the decanter type and size.

Capacity to spray nozzles depends of decanter type and size and of pressure to the nozzles.

Pressure to spray nozzles should be 2-3 bar


for defects

Step & defects

• Oil Polishing by separators

and filters

– Bad flavors

– Contaminants

Comments

• Difficult to clean it

• Cleaning system is

expensive– Contaminants



for defects

Step & defects

• Oil storage

– Bad flavors

– contaminants

Comments

• Dirty, high temperature, air,

light are enemy for oil

• Remove sediments and

water from oil asapwater from oil asap

• Filter the oil with cellulose

sheet filter to absorbe

water, at not more than 300

l/sqm,hr

• Storage in Tanks in AISI 304

under inert gas


Storage• The 5 enemy of olive oil are:

– Heat

– Light

– Oxygen

– Bad smell

– Low hygiene

• Hermetic tanks in stainless steel AISI 304

• Protection with inert gas

Slide 28

• Protection with inert gas

• Conical bottom

• Storehouse conditioned at 16°C +/–2°C, cleaned and protected against rats and other animals.

Large tanks for olive oil

with inert gas

Slide 29

Keys to Quality Olive Oil Production: preventing defects

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