A RESEARCH ON THE COMPARISON OF COLD PRESSED OLIVE OIL PRODUCTION AND CONTINUE TYPE EXPRESSING TECHNIQUES AND THE ECONOMIC ANALYSIS OF THE OIL AMOUNT AND QUALITY
Bildiriler > Tam Metin Bildiri · 2021
Yazarlar: Emre İLKER, Hakan YILDIZ, Özer Hakan BAYRAKTAR, Mustafa BOLCA, Burçin ÇOKUYSAL, Nedim KOŞUM, Fatih ŞEN, Sıdıka EKREN
31st International Scientific-Expert Conference of Agriculture and Food Industry (AGRIFOOD 2021), Türkiye, İzmir, Uluslararası, Sözlü Sunum, Tam Metin Bildiri, 2021-2021, ss 191-200
Özet
<p>In this research supported by Ege University Scientific Research Projects Coordinatorship, a farm</p><p>type cold-pressed olive oil processing facility was established. It is aimed to examine the efficiency</p><p>parameters between the continue type pressing process and the cold pressing oil process.</p><p>Approximately 5000 olive trees belonging to Ege University in Mordoğan, Bornova and Menemen</p><p>were used. The oils obtained by both methods were compared proportionally in terms of oil amount,</p><p>oil yield, acidity values, fatty acids obtained by two different processes. In addition, it has been</p><p>determined whether the efficiency in cold-pressed oil production varies according to the production</p><p>regions, in which regions the continue type and in which regions the cold-pressed olive oil process</p><p>is more suitable. In addition, economic gains were obtained for the three olive production locations</p><p>mentioned as a result of the research. When the quality parameters in the research are examined, it</p><p>can be seen that values close to cold-pressed olive oil can be obtained on the condition that "no high</p><p>temperature treatment is applied in the continue system", that the nutritional content and quality</p><p>properties can be packaged without deterioration, but that it differs from the continue system with</p><p>the high linoleic and linolenic acid values obtained in cold-pressed olive oil. It was concluded that</p><p>to the fore.</p><p>Keywords: Olive oil, Oil composition</p>