Abstract In this study, an industrial combined plant (ICP) constructed from a low-frequency ultrasound device, microwave apparatus and heat exchanger is employed to investigate the real possibility of introducing these innovative technologies to the olive oil extraction process and evaluating their influence on olive oil quality and yield. The novelty of this study lies in the simultaneous use of these three technologies to condition the olive paste in a real olive oil extraction plant. Different olive paste treatments were compared in order to define the effects on the olive oil quality and yield. The use of a spiral heat exchanger in addition to the malaxer reduced the malaxation time to 20 min, and with the microwave apparatus it was possible to obtain an entirely continuous process, without interruptions, from the milling phase to the solid-liquid separation phase. The internal spiral aids in moving the paste from the input to output section, resulting in limited operating pressure. Using the ICP device led to an average increase in extractability ranging from 2.30 to 3.85% with respect to the control thesis, for the Arbosana and Arbequina varieties, respectively, but this difference was not statistically significant. Regarding the virgin olive oil (VOO) quality, the use of the ICP did not affect the marketable parameters and total phenol content, while in terms of the process efficiency, the ICP obtained a higher value than the conventional process and improved the extraction yield.

中文翻译：

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使用超声波、微波和热交换的联合工业橄榄油提取设备：对橄榄油质量和产量的影响

摘要 在这项研究中，一个由低频超声设备、微波设备和热交换器构成的工业联合工厂 (ICP) 被用来研究将这些创新技术引入橄榄油提取过程的真正可能性，并评估它们对橄榄的影响。油品质量和产量。这项研究的新颖之处在于同时使用这三种技术在真正的橄榄油提取厂中调节橄榄酱。比较了不同的橄榄酱处理，以确定对橄榄油质量和产量的影响。除搅拌器外，还使用螺旋换热器将搅拌时间缩短至 20 分钟，并且使用微波设备可以获得完全连续的过程，没有中断，从研磨阶段到固液分离阶段。内部螺旋有助于将糊状物从输入部分移动到输出部分，从而导致操作压力有限。对于 Arbosana 和 Arbequina 品种，使用 ICP 设备导致可提取性平均增加了 2.30% 到 3.85% 的对照论文，但这种差异在统计上并不显着。在初榨橄榄油（VOO）质量方面，ICP的使用没有影响可销售参数和总酚含量，而在工艺效率方面，ICP获得了比常规工艺更高的值，提高了提取率。对于 Arbosana 和 Arbequina 品种，使用 ICP 设备导致可提取性平均增加了 2.30% 到 3.85% 的对照论文，但这种差异在统计上并不显着。在初榨橄榄油（VOO）质量方面，ICP的使用没有影响可销售参数和总酚含量，而在工艺效率方面，ICP获得了比常规工艺更高的值，提高了提取率。对于 Arbosana 和 Arbequina 品种，使用 ICP 设备导致可提取性平均增加了 2.30% 到 3.85% 的对照论文，但这种差异在统计上并不显着。在初榨橄榄油（VOO）质量方面，ICP的使用没有影响可销售参数和总酚含量，而在工艺效率方面，ICP获得了比常规工艺更高的值，提高了提取率。