Optimization of Olive Oil Extraction by Oleo-Doser Using Response Surface Methodology

Background and Objective: The increase of olive oil production, known for its nutritional and therapeutic quality, need adequate extraction processes dependent on the influence of controllable independent parameters. The objective of this study is to contribute to an improvement of extraction rate by oleo-doser of the laboratory by optimizing the effect of ultrasound and minorised natural talc on oil yield using response surface methodology. Materials and Methods: Olive oil was extracted from olive drupes using a laboratory oleo-doser. The sonication was carried out by an ultrasound apparatus set at 25 kHz and 100 watts for power. The effects of micronized natural talc (1-3%), the temperature malaxation (30-90EC), time malaxation (30-120 min) and sonication temperature (40-80EC) on oil yield were studied using the factorial design. Results: Statistical analysis revealed that data were adequately fitted in the second-order polynomial model. The linear terms of malaxation temperature, sonication temperature and micronized natural talc (MNT) had significant effects on the oil yield (p<0.05). Conclusion: The optimal conditions to obtain the maximum oil yield (23.28%) were found to be: Malaxation temperature = 90EC, sonication temperature = 60EC, for malaxation time = 30 min and MNT concentration = 1% .