Il cooled crusher and the Pieralisi news, the subject of an interesting in-depth study through experiments conducted in collaboration with the team directed by prof. Maurice Servili of the University of Perugia. Technological innovation has been described in the scientific journal Food and Bioprocess Technology. The aim of the research was to evaluate the effects of thermal conditioning during the crushing phase on the development of volatile compounds and on the concentration of hydrophilic phenols in the final product.
Cooling is made possible by the circulation of refrigerated water in the cavity inherent in the structure of the Pieralisi crusher which favors an indirect contact with the crushed pasta, thus favoring the lowering of the temperature. The evidence, durations three olive campaigns, were performed on the Coratina, Peranzana and Moresca varieties.
The results made it possible to ascertain that this solution is able to counteract the thermal increase that occurs during this phase. Translated into practical effects, it was found a significant increase in aromatic compounds considered more attractive by the final consumer (such as fresh herbaceous or floral), but also a reduction of oxidative processes protecting the phenolic compounds for the benefit of both the health and sensory quality of the EVO oil and the shelf life of the product.
The proposed solution, it has been highlighted by the research, is improvement from an environmental and economic point of view compared to cooling the olives before pressing (use of dry ice or special climatic cells). At the same time it was retained preferable to the thermal conditioning applied after pressing since it avoids further costs for the miller and it is also important to underline that the aromatic development is concentrated in the pressing phase.
Pieralisi makes it possible too one more option through the screw cooling which moves the dough from the crusher to the pump to the kneaders.
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