Erkan KARACABEY, Gulcan OZKAN, Serife CEVİK, Sedef AYDİN, Onur S. SERMET

Optimization of Olive Oil Extraction Process by Response Surface Methodology

Zeytinyağının ekstraksiyon verimi ve kalitesi başlıca meyve olgunluğu ve işleme metotları gibi farklı faktörlere bağlıdır. Bu çalışmada yoğurma işleminin yağ verimi ve kalite parametreleri bakımından yanıt yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki farklı olgunlukta (mor ve siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların tahmininde ikinci dereceden regresyon eşitliği kullanılmış ve her bir model için model yeterliliğini değerlendirmek için regresyon parametrelerine bakılmıştır. Yağ verimi ve bazı kalite parametrelerine yönelik önerilen modellerin deneysel sonuçları tahmin etmede yeterli düzeyde oldukları bulunmuştur. Serbest asitlik ve peroksit değeri natürel sızma zeytinyağı için belirlenmiş olan değerlerin altında tutulurken, yağ verimi maksimize edilmiştir. Optimum yoğurma şartları ise mor dönem zeytinyağları için 30?C, 45 dakika, siyah dönem zeytinyağları için 28°C, 55 dakika olarak bulunmuştur.

Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu

Extraction yield and product quality of olive oil depend on various factors, particularly fruit's maturity and processing methods. In this present study, kneading process was optimized by response surface methodology in terms of oil yield and quality parameters. As a sample, olive fruits were used at two different maturity stages (purple versus black stages). Prediction of response was proposed with a full quadratic second order regression equation, and regression parameters were checked for each model in order to evaluate model's adequacy. Proposed models for yield and some quality parameters of olive oil were good enough for a successful prediction of experimental results. Oil yield was maximized as free acidity and peroxide value were controlled under the specified corresponding values for "extra virgin olive oil". Optimal kneading conditions for oil production were at 30°C for 45 min for purple fruits and 28°C for 55 min for black counterparts.

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