Application of pulsed electric field technology (PEF) in olive oil production

Olive oil; It is a vegetable oil obtained from the fruits of the olive tree only by mechanical means, very beneficial for health and rich in bioactive components, and its consumption dates back to ancient times. Olive oil production has developed since ancient times and many innovative technologies have been sought in order to produce with higher quality and efficiency. At the beginning of these technologies is PEF (emphasized electric field) technology. The basic principle of PEF technology is to break down the cell tissue by giving electrical energy to the food in microseconds without applying heat treatment. In this study, Gemlik black olives obtained from Mut district of Mersin were handled. Oil yield and quality were measured as a result of the change in texture of PEF application and olive oil production. In the study, a time dependent power graph was drawn in the texture analysis of olive tissue. In olive oil production, 3 different emphasis levels were determined as 0.5 kV/cm, 0.8 kV/cm, and 1 kV/cm, as well as 20 minutes, 30 minutes, and 40 minutes for malaxation times. In the light of these parameters, an increase in olive oil yield was observed and free fatty acidity was observed to be between 0.7-1% in terms of oleic acid and it was observed that PEF technology had no effect on acidity.