The importance of filtration
By filtration we mean a range of practices and technologies designed to separate solids within the liquid.
In other words, we refer to a mechanical process by which suspended solids in the product are retained, using a filter medium with porosity and structure effectively sized for the filtration and separation process.
In the specific case of oil, impurities such as waxes, pulp residues and vegetable water are usually retained.
Scientific research, carried out by the University of Florence and presented at the conference “Filtration: Increasing the Life of an Oil (IVO),” shows how filtration processes enable the removal of all those particles and impurities that in the long run can settle to the bottom of the bottle and create “sludge.” Such brown residue can cause rancidity and reduction of the product’s shelf life.
The results of this two-year trial also show that filtration does not determine any influence on the nutritional and organoleptic characteristics of the oil. On the contrary, as is shown, it allows aromas and flavor to remain intact longer.
Thus, filtration proves to be one of the key steps in obtaining a high-quality, stable product with good shelf life.
How do you filter olive oil?
Since ancient times, the most widely used method of filtering and reducing oil turbidity has been through natural decantation.
By letting the product sit for long periods, the heavier particles precipitate to the bottom of the tank, making the oil on the surface clearer.
By letting the product sit for long periods, the heavier particles precipitate to the bottom of the tank, making the oil clearer on the surface. An example of this are diatomaceous earth filter (perlite), sheerts carton, or lenticular filters that retain and absorb oil impurities, reducing turbidity and making the product shiny.
Follow our publications to find out in detail the oil filtration techniques.
