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<pre>Dear desssss,

I agree with you but I have to fix some point:

The means of my message which I sent to Julie regards only the niche high
quality market.

As you write not all olive oil are the same, and the decantion of the thype
of oil described by me need more time.

I read many message to Julie which reports that two to three week are
necessary to filter olive oil by decantation.

I did'nt know which kind of oil is pruduced by Julie, therefore I gave my
suggestions in the case that the oil produced it is a top quality one.

Moreover I have to say you that many polyphenols are stable at 32°C, but in
the light of new studies (University of Perugia), other poliphenols like
DHPEA-EA, Aglicons and so on, are not stable at 32°C.

I know that my discussion regard niche hygh quality extra virgin olive oil
produced simply by Press or Sinolea whitout centrifugal estractor (I mean
centrifugal estractor which it is not the same of centrifugal separator).

The advice of various panel committee of EU it is to use this methods to
produce top quality olive oil.


As I said I agree with you, and I have particularly appreciate the
discussion regarding the bitterness of olive oil.


Cordially

Marco Bettini
http://www.aziendabettini.com




-----Messaggio originale-----
Da: dess ss [mailto:dessss@...]
Inviato: sabato 22 giugno 2002 6.14
A: OliveOil@yahoogroups.com
Oggetto: Re: R: [OliveOil] Filtration of oil




I would like only to invite people to some more prudence im making
statements about processing issues.
Domenico stated that one should process at 25 C. It is neither correct or
wrong.

One should look at a few things:
- Some studies have shown that polyphenol levels are stable during the
malaxing process up to 31 - 32 C. For more infomation dig out the studies
made by Prof Amirante from University of Bari. So would it be neccessary to
process at 25C ???
- The viscosity of the oil changes logarithmically with the temperature. So
by processing at 25C you will make things much more complicated if you use
centrifugal technology to extract your oil. So, would it be necessary to
look for troubles ?
- The result of such a low temperature will be a reduced capacity of the
equipment and / or more losses. This can be fine for organic processors in
niche market but is not necessarily the best for everybody. Lets not forget
that the popularity of olive oil has been developed thanks to massive plants
of 2 - 6 tons/h, mainly in Spain. Not everybody can afford the super super
oil of niche markets.
- Malaxing issues are actually very complicated and should not be simplified
too much.
A malaxer is a heat exchanged and its design is the result of history,
market requirements and competition. It is in any case a very inefficient
device from engineering point of view.
The heating of the paste is obtained by contact with the wall temperature,
right ? One could reach 25 C in a very short time using very high wall
temperature like 50 C. The results of this would be the local evaporation of
aromatic components. This allows you nevertheless to use smaller malaxers
and have a cheaper machine to sell (from equipment supplier point of view)
The better way to do it to have a wall temperature close to the desired
paste temperature. Usually a 5C temp. difference will do but it will depend
a lot on ambient temperature (or olive storage temp)
Beside that malaxing time can be of dramatic effect. Overmalaxing will be
detrimental to the total polyphenol level and will increase the extracted
chlorophyll amount. Many people confuse bitterness and quality and tend to
believe that the bitterness given by chlorophyl is a good attribute and buy
such oils. I have even heard some equipment supplier recommending to block
partially the defoliator to increase the amount of leaves going into the
paste to give that bitterness.
To come back to the wall temperature argument, having to malax with a low
temp difference requires longer malaxing time and increase the malaxer
volume requirement leading to price increase on the machinery. Can everybody
afford it ?
In short malaxers and malaxing parameters are a compromise between many
manufacturing, user and olive fruit related aspects. The olive fruit aspects
being so geography specific any strong position should be avoided as there
nothing like absolute truth in olive related matters, there are only gray
areas some darkers than others....

Regards,
Dessss


----- Original Message -----
Wrom: ADRZFSQHYUCDDJBLVLMHAALPTCXLYRWTQTIPWI
Date: Wed, 19 Jun 2002 19:11:04 +0200
To: <OliveOil@yahoogroups.com>
Subject: R: [OliveOil] Filtration of oil


> Dear Julie,
>
> If you have in mind to produce high quality olive oil, you need by the
> others to:
>
> 1) do an early harvest (when the fruit it is half green and half brown)
> 2) press at temperature below 25°C and within 24 our from the harvest
>
> Well, in this case the oil will show a very low free acidity and peroxydes
> content and also high concentrantion of polyphenols.
>
> This oil need at least 2 months to depositate and it is also reccomended
to
> operate more than one decantation.
>
> Alternatively, I suggest you to filter the oil in a stainless stell tank
> containing cotton as filtering surface.
>
> There is an other choice that is the use of forced filtration obtain by
> pressure and paper filter. I suggest you to do not use this metod because
> many substancies responsible for the oil's organoleptic features are
stopped
> by this method.
>
>
> You also choose to produce unfiltering oil. It is now well known that the
> unfiltered oil is organoleptically the best choice for the fresh use, but
> the little particles of fruit may undergo during time to organic
> decomposition whic in turn increase free acidity, peroxydes and so on.
> Therefore the oil quality decrease.
>
> I suggest to consume unfiltered oil within 8 moths from the production
date.
>
> This discussion it is supported by chemical and organoleptic oil analysis
> which we have done many times.
>
>
> Regards
>
> Marco Bettini
> Organic Farm Domenico Bettini
> http://www.aziendabettini.com
>
>
>
>
>
>
>
>
>
>
> -----Messaggio originale-----
> Da: juliemlloyd [mailto:lloyd@...]
> Inviato: lunedì 17 giugno 2002 15.14
> A: OliveOil@yahoogroups.com
> Oggetto: [OliveOil] Filtration of oil
>
>
> I'm interested to hear any comments on treatment of oil after
> pressing.
> Do most of the members of this group filter their oil? If so, what
> type of filters do you prefer? How long do you leave the oil to
> settle?
> As a novice to oil production, I would appreciate your opinions.
>
> Julie Lloyd
>
>
>
>
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</pre>
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