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Oil industry: Oil conservation

Oil industry: Oil conservation


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Dellolio Preservation oil

After extraction, the olive oil is still turbid, but has relative ease of clarification spontaneously by simple decanting: the oil is left to rest in metal containers at a temperature of 18-20 ° C and after a few days (5 to 7) the sludge has settled on the bottom it is separated with a racking. To obtain a fast clarification you can make a filtration at 15 - 16 ° C outside of the contact with the air: with today filter presses in use filtration even assumes the role of polishing, but this entails the loss of some componentii important, such as for example fofìatidae. The most suitable materials for bottling are glass (bottles or demijohns), tinplate cans, plasticized cardboard, polyethylene. Bottling with depression of the container or pre-filled with inert gas, for example nitrogen, is now widespread.
Oil conservation should be as short as possible: consumption should not be delayed for more than a year. As time passes the oil tends to lose pigmentation, appearing excessively transparent and bright, and also the perfume; the flavor becomes harder and full of unpleasant aftertaste, its acidity increases. The oil stored correctly, in the still sealed bottle, also reaches the second year of aging. the antioxidants contained in it naturally protect it from rancidity, even if their action weakens with the passage of time.
The presence of these antioxidants (such as phenolic compounds and tocopherols) can be thwarted if the failure to respect some rules in dellolio home filing.
First of all, the oil should be protected from direct light and heat and once the consumption of the oil it contains has started, it must be kept tightly closed. These precautions allow to protect the antioxidant substances, which are extremely labile.
Once exposed to contact with the air, the oil must be consumed in a reasonably short time, always closing the container after use with the screw cap and avoiding leaving the metal pourers on the bottle which do not allow to correctly isolate the oil from the oxidizing agents.
Contrary to what one might believe the cold does not cause alterations in its structure and does not decrease its shelf life. The oil freezes at a temperature above 0 ° C, approximately between 6 - 10 ° C; at even higher temperatures a partial solidification may occur: solid and whitish crystals are then observed suspended inside the bottle. The higher the saturated glyceride content, the greater the tendency to freeze. Sometimes even prolonged exposure to room temperature may not be sufficient to return the oil to the liquid state: it is therefore necessary to resort to a short immersion in a bain-marie, subsequently avoiding exposing the oil again to temperatures below 12 ° C. Allassaggio, after this treatment, find ourselves still intact the fragrance we know. If, however, after the dive in a bain marie el particles in suspension might remain we must conclude that it is of mucilage, ie vegetable particles escaped allultima filtration step. This does not affect the quality of the oil, rather it is a testimony in favor of its originality.

edited by Prof. Tiziana Agricultural Technical Brocchi of the Institute of Florence


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