Impact of sound attenuation on ultrasound-driven yield improvements during olive oil extraction
Open accessAbstract
High frequency ultrasound can enhance olive oil extractability industrially. However, the ultrasound attenuation phenomena and their implications on extractability, are not well understood. This work aims at evaluating the ultrasound attenuation effects on the oil extraction efficiency, while providing deeper insights into the physics behind the ultrasound extraction in a heterogeneous medium. Olives were collected and processed both in Italy and Uruguay during their respective harvest seasons. Sound pressure distribution was characterized in a high frequency ultrasound reactor, carrying 3 kg of water or paste, by using an indirect contact hydrophone device at 0.4 MHz or 2 MHz. A through-transmission ultrasonic technique was applied to determine attenuation profiles and coefficients in paste at the central frequency of each transducer, with various paste to water ratios and reactor sizes. Other ultrasound improvements on extractability were evaluated including reduction of malaxation time (10, 30 min), sonication time (2.5, 5 min) and power level (174, 280 W) without water addition and in a reactor with a 14.5 cm transducer to wall distance. However, no sound pressure levels in paste were detectable beyond 9 cm from the transducer at both frequencies. Among the various effects evaluated, an emission frequency of 0.4 MHz better improved extractability compared to 2 MHz. The attenuation profiles corroborated these findings with attenuation coefficients of 3.9 and 5.3 dB/cm measured near the respective frequencies. Improvements in oil extractability due to increasing sonication time and power level were significant (p < 0.05) also when sonicating beyond 14.5 cm and without water addition. Oil extractability improvements were observed even when sound pressure was undetectable beyond 9 cm from the transducer, suggesting that the standing wave oil trapping effect is not the governing mechanism for separation in high attenuation media for large scale systems.
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High frequency ultrasonic waves in the 400 kHz to 2 MHz range are an innovative approach to enhance oil recovery and accelerate milk fat creaming.
“High frequency ultrasonic waves in this range as an innovative approach to enhance oil recovery and accelerate milk fat creaming [59].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [59]
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Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892 · see citing works
- Authors
- Amarillo, M., Pérez, N., Blasina, F., Gambaro, A., Leone, A., Romaniello, R., Xu, X.-Q., & Juliano, P.
- Affiliations
- Universidad de la República de Uruguay (UY)
- University of Foggia (IT)
- Commonwealth Scientific and Industrial Research Organisation (AU)
- Corresponding author
- Juliano, Pablo
- ORCID
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2019-05
- Volume
- 53
- Pages
- 142-151
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2907252645
- Cited by
- 31
- References
- 29
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 5 · 2023: 3 · 2022: 3 · 2021: 8 · 2020: 3 · 2019: 3
- FWCI
- 1.31
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-nd)
- CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion, other-oa)
- Funders
- Commonwealth Scientific and Industrial Research Organisation (WBS R90070)
- Agencia Nacional de Investigación e Innovación
- Topics
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- ultrasound-assisted extraction, olive oil extraction, acoustic attenuation, attenuation coefficient, olive paste, sonication time, ultrasonic power, transducer frequency, heterogeneous media, malaxation, sound pressure distribution
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