Research &
Development

PROJECT

The Gaudenzi Oil Mill together with the partners “Landscape Office Agronomist srl” and the University of Perugia Department of Agricultural, Food and Environmental Sciences (DSA3), is part of the TAPO Project.

An ambitious project that examines oils of various cultivars extracted with advanced methods and technologies, in order to study and evaluate their behaviour, quality and stability over time.

HOW DOES IT WORK?

The oils that come to this in-depth study are obtained from innovative manufacturing processes. Such processes involve the mechanical extraction of the oil through a rapid cooling treatment of the squeezed olive paste at a temperature of about 15 ° C, by means of high efficiency tubular heat exchangers.

PROJECT

The Gaudenzi Oil Mill together with the partners “Landscape Office Agronomist srl” and the University of Perugia Department of Agricultural, Food and Environmental Sciences (DSA3), is part of the TAPO Project.

An ambitious project that examines oils of various cultivars extracted with advanced methods and technologies, in order to study and evaluate their behaviour, quality and stability over time.

HOW DOES IT WORK?

The oils that come to this in-depth study are obtained from innovative manufacturing processes. Such processes involve the mechanical extraction of the oil through a rapid cooling treatment of the squeezed olive paste at a temperature of about 15 ° C, by means of high efficiency tubular heat exchangers.

WHAT IS IT FOR?

Through this project we can EXPERIMENT the technology of the mechanic extraction processes through rapid cooling.
We can EVALUATE what impact this technological evolution of the machines has on the work efficiency of the plant, and on the characteristics and quality of the oil.

We can STUDY the behaviour of the oil extracted with this technique over time to understand how the organoleptic properties of the product change.

All samples are subjected to chemical / physical analysis in order to evaluate the main parameters responsible for the quality of an extra virgin olive oil. This is with particular reference to phenolic and volatile compounds, which are mainly responsible for the organoleptic characteristics of the product.

PSR 2014-2020 Misura 16.2.2
FA 3 A: migliorare la competitività dei produttori primari integrandoli meglio nella filiera agroalimentare attraverso i regimi di qualità, la creazione di un valore aggiunto per i prodotti agricoli