Olive oil processing

In the present study, we have focused our attention on the catalytic wet peroxide oxidation of p-coumaric acid over (Al-Fe)PILC. This phenolic molecule was chosen as a representative of the biologically recalcitrant polyphenolic compounds present in olive oil processing and wine distillery wastewaters. 

Permeate flux and turbidity of waste waters from olive oil processing ("green water") and from washing operations in dairy processing... 

Note Turbidity index of potable water, waste water from olive oil processing and waste water from dairy processing arc 0.60,57 and 57, respectively. 

The olive oil industry is the only oilseed industry still using hydraulic presses today. This is possible because of the price premium paid for natural olive oil, processed without the use of heat or chemicals. 

In a food processor or mixer, combine spelt flour, baking soda, and salt. Add Almond Milk and olive oil process until smooth. Add zucchini, green onion, basil, and thyme process briefly until evenly dispersed. 

Prepare the dressing In a food processor, process garlic, celery, lemon juice, and miso until celery is finely chopped. With the motor running, through the feed tube, gradually add flaxseed oil and olive oil process until smooth. 

The olive biomass samples (olive oil pomace) were obtained from an olive oil processing ctory in Cdrdoba (Spain), which used a two phase centrifugation technique to extract the oil. The samples were kept frozen at -20°C. Two different samples (A and B) were used in all the experiments, which had been obtained using the same process, but at different time of the year. Sample A consisted of well grounded biomass, while sample B was crude and contained visual traces of kernels. The a-tocopherol and squalene standards were from Sigma Chemical (St. Lx>uis, USA). 

The polyphenol content differs from oil to oil. Wide ranges have been reported (50-1000 mg/kg) but values are usually between 100 and 300mg/kg. The cul-tivar, the system of extraction, and the conditions of olive oil processing are critical factors for the content of polyphenols. 

Leger CL, Kadiri-Hassani N, Descomps B. Decreased superoxide anion production in cultured human promonoc3fte ceUs (THP-1) due to polyphenol mixtures from olive oil processing wastewaters. J Agric Food Chem 2000 48 5061-5067. 

Femandez-Bolanos, J. Rodriguez, G. Gomez, E. Guillen, R. Jimenez, A. . Heredia, A Rodriguez, R. Total recovery of the waste of two-phase olive oil processing isolation of added-value compounds. J. Agric. Food Chem. 2004, 52, 5849-5855. 

Martinez Suarez, J. M., and Mendoza, J. A., Olive Oil Processing and Related Aspects. Extraction and Refining General Aspect, in Proceedings World Conference on Emerging Technologies in the Fats and Oils Industry, A. R. Baldwin (Ed.), pp. 299-305, American Oil Chemists Society, Champaign, IL, 1968. 

The actual mechanism or process involved in the operation of smelling is not exactly known. The most important investigation in this direction is that of Backmann. He observed that in order that a substance may be odorous it must be sufficiently soluble in both water and in the lipoid fats of the nose cells. The odours of the saturated aliphatic alcohols first increase as the molecular weight increases and then decrease. The lower alcohols are comparatively odourless because of their low degree of solubility in the lipoid fats, while on the other hand the highest members are odourless because of their insolubility in water. The intermediate alcohols which are soluble in both fats and water have powerful odours. Backmann used olive oil in his experiments as a substitute for the lipoid fats. 

The raw materials for the manufacture of soap, the alkali salts of saturated and unsaturated C10-C20 carboxylic acids, are natural fats and fatty oils, especially tallow oil and other animal fats (lard), coconut oil, palm kernel oil, peanut oil, and even olive oil. In addition, the tall oil fatty acids, which are obtained in the kraft pulping process, are used for soap production. A typical formulation of fats for the manufacture of soap contains 80-90% tallow oil and 10-20% coconut oil [2]. For the manufacture of soft soaps, the potassium salts of fatty acids are used, as are linseed oil, soybean oil, and cottonseed oil acids. High-quality soap can only be produced by high-quality fats, independent of the soap being produced by saponification of the natural fat with caustic soda solution or by neutralization of distilled fatty acids, obtained by hydrolysis of fats, with soda or caustic soda solutions. Fatty acids produced by paraffin wax oxidation are of inferior quality due to a high content of unwanted byproducts. Therefore in industrially developed countries these fatty acids are not used for the manufacture of soap. This now seems to be true as well for the developing countries. 

Historically, the absorption of lipid-soluble nutrients has been considered to be carrier-independent, with solutes diffusing into enterocytes down concentration gradients. This is true for some lipid-soluble components of plants (e.g. the hydroxytyrosol in olive oil Manna et al., 2000). However, transporters have been reported for several lipid-soluble nutrients. For example, absorption of cholesterol is partly dependent on a carrier-mediated process that is inhibited by tea polyphenols (Dawson and Rudel, 1999) and other phytochemicals (Park et al., 2002). A portion of the decreased absorption caused by tea polyphenols may be due to precipitation of the cholesterol associated with micelles (Ikeda et al., 1992). Alternatively, plant stanols and other phytochemicals may compete with cholesterol for transporter sites (Plat and Mensink, 2002). It is likely that transporters for other lipid-soluble nutrients are also affected by phytochemicals, although this has not been adequately investigated. 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

Manufacturing of olive oil is of fundamental economic importance for many Mediterranean countries (Tunisia, Italy, Greece, Spain. ..). However this process involves an intensive consumption of water and produces large amounts of Olive Mill Wastewater (OMW), that is released without any treatment into the aquatic environment causing deleterious environmental effects [1]. OMWs are a serious environmental and social problem in Mediterranean countries [2], due to the high pollutant load, seasonal discharge, type and quality of the pollutants and difficulties to find technically and economically favourable solution. 

Bioremediation of food industry wastewater Bioremediation is a general concept that includes all those processes and actions that take place as an attempt to biotransform an environment, already altered by contaminants, to its original status. Laccase is a well-known enzyme in bioremediation because of its ability to degrade phenolic compounds (Morozova and others 2007). As mentioned for peroxidase, aromatic compounds, including phenols and aromatic amines, constitute one of the major classes of pollutants and are heavily regulated in many countries. This ability of laccases has been applied in different areas of both the food and textile industries, such as breweries and olive oil factories. 

Over thousands of years for writing, the ancient people used naturally occurring colloidal fine material from ash (mostly charcoal) dispersed in oil (olive oil). Modem inkjet printers employing color are based on much more sophisticated components. Inkjet printers have a number of nozzles that inject ink droplets on the surface of paper. Simultaneously, different colors are mixed to obtain the desired color shade (more than hundreds of thousands). In a typical printer, there may be 30,000 injections per second, and there may be more than 500 nozzles (each with a size less than a human hair (pm =10 6 m). (The ink has a shelf life of more than a year.) In this process, the surface and colloidal principles most obvious are... 

A study was carried out on the correlation between ANV determined by the lUPAC 2504 method and the corresponding FTIR spectra of various oils (safflower, sunflower, rapeseed and olive) exposed to accelerated oxidation (10 g of oil in an 80 mm Petri dish in an oven at 70 °C, in darkness). All ANV vs. time curves show a typical sigmoid shape however, the induction period for olive oil is 10 days, after which a moderate growth takes place for two days before the beginning of stabilization by day 13 the ANV of other oils starts to rise after 1 to 4 days and begins stabilization by the 6th day. This points to ANV being a measure of secondary oxidation processes, after the primary ones, as determined by the POV, have taken place to some extent. The correlation of these findings with the spectral ones is summarized in Section IV.B.4. 

Brenes, M., Garcia, A., Dobarganes, M.C., Velasco, J., and Romero, C., Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil, J. Agric. Food Chem., 50, 5962, 2002. 

Natural fats and oils can be used directly in products, either individually or as mixtures. In many cases, however, it is necessary to modify their properties, particularly their melting characteristics, to make them suitable for particular applications. Therefore, the oils and fats industry has developed several modification processes using enzyme technology. In particular, lipases (and lately cutinases), phospholipases and pectinases can be used for interesterification processes, ester syntheses and in olive-oil extraction. 

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