Pietro Catania

Influence of the Pressing System on Pomegranate Juice Physical-chemical Properties

Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins among all. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing fruits procedures. As a consequence, there is a need to investigate the pressing machine types and optimization in order to achieve juice yield and enhance its health properties. The aim of this study was to assess the influence of the pressing systems on pomegranate juice yield and health properties after the extraction. Pomegranate fruits of the Wonderful One variety were manually harvested in November 2014 and mechanically processed to extract juice. Two different pressing systems were used. The first one was an hydraulic pressing machine where the fruits were put after being sliced in half; the second extraction method consisted in using a destemming machine for the entire fruit followed by a pneumatic press, typically applied in grape processing. The juices obtained with the two systems were analyzed and compared in order to identify the extraction performances and quantitatively identify the health care of the juice properties.

Influence of O2 on extra virgin olive oil fatty acids composition during malaxation

Many variables are related to extra virgin olive oil (EVOO) quality and, therefore, to its polyphenols content and fatty acids composition including the steps that lead to EVOO extraction, considering that it is mainly contained in the vacuoles of the fruit mesocarp. The main steps of EVOO production are: harvest, crushing, malaxation, centrifugation, storage and filtration. Considering the olive oil extraction procedures, many studies have been conducted in recent years on oil mill plant and processes for improving EVOO quality. Malaxer is the most studied machine among all; it is responsible for malaxation, which represents a very important and critical step in the EVOO extraction process. Many studies focus on the control of oxygen in the malaxer headspace, with the aim of determining its influence on EVOO quality evaluating volatile and phenolic components. Considering these factors, the main objective of the present study was to evaluate the influence of the malaxer headspace oxygen concentration on EVOO fatty acids composition from cv. Nocellara del Belice olives. The results show that oxygen content in the malaxer headspace, in different time-points and concentrations during the process, influences EVOO fatty acids composition.

Noise Risk Assessment in a Modern Olive Oil Mill

High levels of noise usually occur in olive oil mills because of the machines used to extract olive oil with a continuous plant. In Italy Law Decree 81/2008 defined the requirements for assessing and managing noise risk, identifying a number of procedures to be adopted at different noise levels to limit workers exposure. This study aims at evaluating the equivalent and peak noise levels inside a modern oil mill plant area in Sicily, south Italy. Twenty measurement points were identified inside the oil mill plant area where the machines for olive oil extraction were located (about 200 m). The instrument used for the measurements was a precision integrating portable sound level meter, class 1, model HD2110L by Delta OHM, Italy. The measured sound levels exceeded the limits allowed by the regulations in all the measurement points inside the working area; values exceeding the threshold limit of 80 dB(A) were recorded coming up to a maximum value of 93.3 dB(A) close to the hammer crusher. The operators involved are consequently obliged to wear the appropriate Personal Protective Equipment.

Acceleration Assessment During Mechanical Harvest of Grapes Using a non Commercial Instrumented Sphere

Acceleration Assessment During Mechanical Harvest of Grapes Using a non Commercial Instrumented Sphere Mariangela Vallone, Maria Alleri, Filippa Bono, Pietro Catania* University of Palermo, Dipartimento Scienze Agrarie, Alimentari e Forestali, Viale delle Scienze ed. 4 90128 Palermo, Italy University of Palermo, Dipartimento Scienze Economiche, Aziendali e Statistiche, Viale delle Scienze ed. 13 90128 Palermo, Italy pietro.catania@unipa.it