Influencia de las características del fruto y las condiciones de preparación de la pasta de aceituna, en el rendimiento del proceso de extracción del aceite de oliva virgen

Abstract

In this Thesis was studied the effect of pectin substances on the formation of emulsions during olive oil malaxation process, the mechanisms of action of micronized natural talc (MNT) on the breakdown of these emulsions, and their role in the textural and rheological properties of the olive during the ripening process. Results revealed that the emulsifying action of pectins is weakened with increasing MNT doses and that the efficiency of this coadjuvant decreases with increasing pectin concentration. It was also found that MNT physicochemical characteristics markedly affect the breaking of these emulsions and its effect depends on: the dose of MNT applied, its mineralogical composition, its morphology and its particles size distribution. Besides, it was found that olive pastes showed a viscoplastic behavior which evolve markedly as ripening progresses, and that the oily fraction contributes actively to the decrease of the internal friction forces between the different olive pulp particles.