A COMPARISON OF COLD PRESS OLIVE OIL PRODUCTION AND CONTINUOUS TYPE PRESSING TECHNIQUES AND A RESEARCH ON THE ECONOMIC ANALYSIS OF THE QUANTITY AND QUALITY OF OIL OBTAINED
Project no. 875 · Status: Kapanmış · 2017
Summary
The efficiency parameters between the continuous type pressing process and the cold pressed oil process were examined in nearly 5000 olive trees belonging to Ege University Faculty of Agriculture and located in Mordoğan, Bornova and Menemen. The amount of oil, oil yield, acidity values, fatty acids were made in detail in the oils obtained by both methods. Olive oil consists of 98-99% glycerides. Palmitic acid contents in both continuous system and cold pressed olive oil were found to be 13.31 and 15.03%, respectively. Stearic acid contents were determined between 0.70% (continuous) and 0.66% (cold pressed). Linoleic acid contents varied between 11.24% (continuous) and 12.79% (cold pressed), and it was determined that higher linoleic acid was obtained in cold pressed olive oil. Palmitoleic acid composition was determined between 1.04% and 0.98%. Linolenic and arachidic acids, on the other hand, were determined in the range of 0.75% -0.80% and 0.38% -0.51%, respectively. When the quality parameters of both methods are examined; It has been determined that values close to cold-pressed olive oil can be obtained with the condition that “no high temperature treatment is performed in the continuous system”, and it can be packaged without deterioration of nutrient content and quality properties. However, it was concluded that the high linoleic and linolenic acid values obtained in cold pressed olive oil differed from the continuous system and came to the fore.