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Traitement PEF (champ électrique pulsé) dans la production d'huile d'olive

Very little has changed in industrial olive oil production over the last two decades. Innovation and technological development are needed for the olive oil industry to prosper. OPTICEPT® LO7 is an application based on PEF technology to help olive oil producers with production yields, costs, sensory features, waste reduction, health concerns, and nutritional characteristics.

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What is PEF (Pulsed Electric Field)?

Pulsed electric field (PEF) is a sustainable and eco-friendly method. It reduces organic waste, extends shelf life, and enhances and preserves the quality of the product in question, like olive oil.

 

Le principe de base de la technologie est l'application de courtes impulsions carrées de haute tension qui génèrent des champs électriques très élevés. En raison des impulsions courtes d'une microseconde, un échauffement excessif et des réactions électrolytiques indésirables sont minimisés.

 

As a result, this causes the cell membranes to become permeable, leading to the inactivation of the microorganisms or enzymes. 

Recherche scientifique sur le traitement PEF dans le processus d'extraction de l'huile d'olive

During the 2022-2023 season, OptiCept Technologies has worked with the Spanish research institute IFAPA to analyze the effect of the CEPT technology. The results confirm the good effects of the treatment on olive oil extraction. 

 

Two main varieties of olives have been tested during these trials: Arbequina and Picual, with good results for both varieties. Both improved process efficiency and significantly increased extraction could be demonstrated for both olive varieties

 

Read more about this here >

Several studies have been carried out to confirm the effects of pulsed electric field treatment for olive oil production. In 2020, researchers at the Department of Agricultural and Environmental Science at the University of Perugia, Italy, carried out a study with the aim “to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process”.

 

The study concluded numerous advantages of the treatment: “the PEF device has proved to be very efficient on olive pastes and significantly increased the quantity of oil extracted compared to the control”

Olive paste is pumped through a treatment chamber were the pulsed electric fields are applied disrupting the cell membranes.

Another more recent study aimed to: “investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils”.

 

Moreover, the study also concluded many positive effects of using PEF in olive oil production:

 

“The results underlined the potential of PEF technology to improve the recovery of bioactive compounds. This technology can be used as a pretreatment for conventional extraction processes and is applicable on an industrial scale”.

 

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“The increasing extraction capability of the process justifies the energy requirement of this technology as a new method for recovering oil in the olive paste matrix with positive effects on the quality of the final products”.

The effects of PEF in olive oil production

The effects of PEF on olive oil include:

 

 

  • Improved quality: improve the quality of olive oil by increasing nutrient content, such as the number of polyphenols

 

  • Increased stability: Reducing the amount of free fatty acids can cause the oil to go rancid over time.

 

  • Increased shelf life: by reducing the number of microorganisms, which can cause the oil to spoil.

 

  • Reduced energy consumption: PEF treatment requires less energy compared to traditional thermal methods, which can result in cost savings for the producer.

 

There are several factors that can determine the impact of Pulsed Electric fields (PEF). Olives are biological materials, and qualities such as moisture and ripeness are factors to include in the equation. It is important to note that the optimal PEF treatment conditions will vary depending on the specific olive oil production process and the desired outcomes for the oil.

 

Learn more about our PEF systems for olive oil extraction >>

 

How is PEF technology applied?

It is recommended to place the OPTICEPT® PEF treatment system after the crusher and before the malaxation stage for maximum effect and full benefit. Currently, two models tailored for production lines with capacities from 0,5 – 10 t/h are available.

The system consists of a PEF generator and a treatment chamber. The connection to the OPTICEPT® system is done via stainless steel, food-grade fittings. 

Confirmed results in olive oil production

The pursuit of high profits and productive yields can lead to the use of more intense malaxation conditions, negatively impacting the nutritional and sensory qualities of the final product.

Le OPTICEPT® application has been implemented successfully in multiple locations with great results.

 

In Morocco, at Atlas Olive Oils, yield is increased, and malaxation time is reduced.

 

The renowned French olive oil producer Moulin D’Olivette increased yield, improved quality, and efficiency.

 

Comment Acesur redéfinit la production d'huile d'olive grâce à la technologie révolutionnaire PEF

 

Aceites Canoliva: Pioneering Olive Oil Excellence with OptiCepts Advanced PEF Solutions

 

Curious to figure out how this olive oil technology could impact your production? Fill out the form below and let’s talk!

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