Descrizione del progetto
Onde a ultrasuoni per l’estrazione di oli di qualità superiore
L’UE è la principale produttrice, consumatrice ed esportatrice di olio d’oliva. Infatti, si stima che il 67 % dell’olio d’oliva a livello mondiale sia prodotto nell’UE, in particolare nei paesi mediterranei. In questo contesto, il progetto OLIVE-SOUND, finanziato dall’UE, aiuterà le aziende produttrici di olio a soddisfare la domanda dei consumatori di olio vergine di oliva di alta qualità. Nello specifico, introdurrà un nuovo reattore a ultrasuoni per il trattamento della pasta di olive che sostituirà la malassazione, ripristinando la continuità e migliorando il processo di estrazione dell’olio vergine di oliva, con un simultaneo consumo idrico inferiore. L’applicazione degli ultrasuoni direttamente sulla pasta di olive migliora sia l’efficienza che la velocità di estrazione, con un conseguente aumento della resa del 5 % e garantendo una riduzione del 70 % del tempo necessario all’estrazione.
Obiettivo
Virgin olive oil (VOO) is a food commodity of high strategic economic importance for the EU. Leading the global VOO production, EU invests over €2.3B/year in policies that ocus on improving olive oil quality and encouraging oil producers to meet with consumers increasing demand for high-quality VOO. The OLIVE-SOUND concept was triggered by the need of the olive oil producers to face the main challenge in the current VOO extraction process; convert the long and costly batch step of malaxation of the olive paste into a continuous process. OLIVE-SOUND aims to introduce into the market in 36 months a novel Ultrasound reactor for the treatment of olive paste which will replace malaxation, restore continuity and boost the VOO extraction process. The application of ultrasounds directly to the olive paste improves both extraction efficiency and extraction rate resulting in an about 5% higher yield in 70% less extraction time. Due to the shorter extraction time and the release of antioxidant compounds promoted by US waves, the extracted oil is superior in terms of both sensorial and nutritional quality. OLIVE-SOUND will reduce water use as well as the total energy consumption, improving sustainability and lowering the environmental impact of the VOO extraction process. With a cost approximately times less than half of the currently alternative solutions, our sustainable US reactor can increase the profit margin of olive oil producer by 4 %. We have already invested €1.9M to bring our OLIVE SOUND to TRL 6. The total investment of OLIVE-SOUND is €4,4M and the cumulative profit of OLIVE-SOUND related outputs will be €15,3M. The return on investment of OLIVE SOUND as project will be 2.49 therefore the pay back will be only 2 years after its commercialization.
Campo scientifico
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- natural sciencesphysical sciencesclassical mechanicsfluid mechanicsfluid dynamics
- engineering and technologyelectrical engineering, electronic engineering, information engineeringelectronic engineeringsensors
- natural sciencesphysical sciencesacousticsultrasound
Programma(i)
Argomento(i)
Meccanismo di finanziamento
IA - Innovation actionCoordinatore
60035 JESI AN
Italia