EVALUATION OF EFFECT OF PULSED ELECTRIC FIELD TECHNIQUE ON PRODUCTION YIELD, CHEMICAL AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL

The production process of virgin olive oil (VOO), obtained only by mechanical or other physical methods without any purification (refining) treatment from the fruit of the olive tree, has not been changed for a long time. Today, in order to ensure the industrial production of high quality virgin olive oil, it is aimed to transform the traditional batch production system into a continuous operation and design advanced machines for the improvement of the production capacities. In this respect, pulsed electric field (PEF) which is one of the new technologies discovered as novel food processing, has been successfully applied in the processing of many foodstuffs and is also proposed to increase production yield and quality of the virgin olive oil. In this review, it is aimed to explain the basic principles of the PEF and the effect of this technique on the production yield of the olive oil and the quality of the final product