Challenges and Opportunities for Pilot Scaling-Up Extraction of Olive Oil Assisted by Pulsed Electric Fields: Process, Product, and Economic Evaluation

Abstract

Featured Application: Pulsed Electric Fields (PEF), a non-thermal technology, can assist conventional olive oil extraction with a positive impact on production efficiency, maintaining the extra-virgin classification. This study evaluated the impact of PEF on the “Galega Vulgar” cultivar for the first time on a pilot scale. Its application at the industrial level should be investigated based on the promising results obtained. This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF’s cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%.