1 Faculty of Biotechnology and Food, Food Research Center, Tirana, Albania, Agricultural University of Tirana
2 Faculty of Biotechnology and Food, Department of Agrofood Technology, Tirana, Albania, Agricultural University of Tirana
In Albania, continuous lines are used to extract olive oil using centrifugal force for phase separation. So far, two centrifugal systems are known, the 2-phase and the 3-phase system. In recent years Pieralisi has launched a new “Leopard” system known as the two and a half phase system. From this system are obtained 3 products, vegetable water plus olive oil, pate and solid.In regardwith the processing techniques of olive oil, the aim of this study was to compare the two systems: respectively 3phase and 2 and a half phase system. We have studied how different processing systems are related with the quality of olive oil and the content of total polyphenols in extra virgin olive oil.
Keywords: System Extraxtion; Olive variety; Total polyphenols.