The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power.
A major limitation of olive oil extraction plants is the discontinuity in the extraction process due to the current technology used during the conditioning of the olive paste.
In this paper the use of supercritical CO2 technology is studied as a means of streamlining olive husk extraction so as to obtain extracts with a high content of valuable compounds and without any residual solvent.
In the mechanical olive oil extraction process, heating is a common practice to promote the extraction of extra virgin olive oil, especially in a malaxer machine.
Although its industries are small, they are varied, including fruit canning, silk milling, olive oil extraction, and the manufacture of furniture and machinery.
In addition, some benefits are observed that result from making the olive oil extraction process continuous.
Recent advances and future trends applied to the olive oil extraction technology are also reported.
As a result, technical improvements in the olive oil extraction process are continuously under study.
For example, the congenial temperature for olive oil extraction is 30 °C and for linseed it is 34 °C, respectively.
The results acquired from this study are promising for microwave implementation in olive oil extraction plants in the future.
