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INCREASED VIRGIN OLIVE OIL YIELD AND QUALITY BY COMPLEMENTING EXISTING AND NEW OLIVE OIL MILLS WITH PULSED ELECTRIC FIELD (PEF) TECHNOLOGY.
Start date:2010-04-01
End date:2013-02-28
Project Acronym:IVOY
Project status:Completed
Coordinator
| Organization name:TECHNISCHE UNIVERSITAT BERLIN | |
| Administrative contact | Address |
|
Name:Heiko |
Strasse des 17 Juni 135 BERLIN DEUTSCHLAND Region:BERLIN |
| Tel:+49(0)3031472988 | |
| Fax:+49(0)3031472505 | |
| E-mail:Contact | |
| URL:http://www.tu-berlin.de | Organization Type: |
Description
Objective:
Olive oil is a key product of the European agro-alimentary sector, and is increasingly recognised by consumers worldwide as part of a healthy diet due to its elevated oleic acid content, and antioxidant properties. Around 2 million tonnes of olive oil are produced each year in the EU by mainly SME olive producers, cooperatives, mills, refiners, blenders, and distributors, employing some 800,000 people. The EU is world?s major olive oil producer and consumer, but faces increased competition from non-EU Mediterranean and other countries including Argentina, Mexico, South Africa, Australia, and the USA, which have large extensions of land suited to high-density cultivation of olives. Olives contain around 17-26% by weight of oil. Virgin olive oil production involves crushing of the olives and separation of the oil from the solid matter and vegetable water, however, current processes suffer from limitations in olive oil yield and quality, and energy usage. OILPULSE will overcome such limitations by complementing existing and new mill equipment with pulsed electric field (PEF) technology - an emerging food technology, which can be used to improve process yield as a less energy and time consuming alternative to thermal or enzymatic treatment. It is being applied to a wide range of food products at pilot plant scale and also for non-thermal commercial food preservation whilst retaining fresh food characteristics. The expected benefits of OILPULSE are: ?Increased virgin olive oil yield ?Increased virgin olive oil phytonutrient content, to improve consumer health benefits and olive oil shelf life. ?Reduction of olive paste temperature during processing, to provide energy savings, and improved oil quality whilst retaining yield. The benefits of the novel OILPULSE technology could also be applied to the mechanical extraction of other edible oils and oils for bio-diesel production.
Achievements:
General information:
Project Details
Start date:2010-04-01
End date:2013-02-28
Duration:35 months
Project Reference:232146
Project cost:1237932 EURO
Project Funding:917665 EURO
Programme Acronym:
FP7-SME
Programme type:Seventh Framework Programme
Subprogramme Area:Research for SMEs
Contract type:Research for SMEs
URL:
Subject index:Scientific Research, Economic Aspects
Other participants
| Organization name:ACEITES MALAGON SL | |
| Administrative contact | Address |
|
Name:Blanca |
GLORIETA 23 DE JUNIO 4 MALAGON ESPAÑA Region:CENTRO (E) CASTILLA-LA MANCHA Ciudad Real |
| Tel:+34-926800024 | |
| Fax:+34-926802015 | |
| E-mail:Contact | |
| URL:http://www.aceitesmalagon.com | Organization Type: |
| Organization name:CENTRE DE RECERCA I INNOVACIO DE CATALUNYA S.A. | |
| Administrative contact | Address |
|
Name:Albert |
CALLE VICTOR PRADERA 45 CORNELLA DE LLOBREGAT ESPAÑA Region:ESTE CATALUÑA Barcelona |
| Tel:+34-932049922 | |
| Fax: | |
| E-mail:Contact | |
| URL:http://www.cric.cat | Organization Type: |
| Organization name:HAKKI USTA MAK.SAN.TIC.LTD.STI | |
| Administrative contact | Address |
|
Name:Kutay |
Astim Organize Sanayi Bölgesi AYDIN TURKEY Region: |
| Tel:+90-2562310481 | |
| Fax:+90-2532310483 | |
| E-mail:Contact | |
| URL:http://www.hakkiusta.com.tr | Organization Type: |
| Organization name:D'ADDATO AGROALIMENTARE SNC | |
| Administrative contact | Address |
|
Name:Campana |
STRADA PROVINCIALE 13 BISCEGLIE BISCEGLIE ITALIA Region:SUD Puglia Bari |
| Tel:+39-0803955731 | |
| Fax:+39-0803955731 | |
| E-mail:Contact | |
| URL: | Organization Type: |
Record control number:94937
