Malaxation

Malaxation

Malaxation is a process in the production of olive oil where the oil is slowly churned or mixed, allowing droplets of oil to aggregate and be more easily extracted. This process is crucial in the production of high-quality olive oil and has a significant impact on the oil's final characteristics.

Process

Malaxation involves the slow churning or mixing of the olive paste after it has been ground but before it is sent to the centrifuge for final extraction. The paste is typically malaxed for 20 to 40 minutes at a temperature of 27 to 32 degrees Celsius. This process allows small oil droplets to merge and increase in size, making it easier to separate the oil from the other components of the paste.

Importance

The malaxation process is critical in determining the quality of the final olive oil product. It affects the oil's aroma, flavor, and color. The duration and temperature of malaxation can significantly influence these characteristics. For example, longer malaxation times can lead to higher oil yields but may also result in a loss of volatile compounds that contribute to the oil's aroma and flavor.

Factors affecting malaxation

Several factors can affect the efficiency of malaxation, including the type of olive used, the ripeness of the olives, the temperature during malaxation, and the duration of the process. The type of malaxation equipment used can also have an impact.

See also

• Olive oil extraction
• Olive oil production

References

This article is a stub related to food. You can help WikiMD by expanding it!