acesur.com - News

Login to your account

Username
Password
Remember Me

Create an account

Fields marked with an asterisk (*) are required.
Name
Username
Password
Verify password
Email
Verify email

acesur.com

Employee web

During the year 2020, Acesur worked on the Phenoils project, studying the implementation of new technologies in mills for a healthier and more profitable extraction of virgin olive oil. This I+D project has the financial support of EIT Food, the European food innovation community, it is formed by Acesur, the Fat Institute (Higher Council for Scientific Research), the Fraunhofer Technology Center, the University of Turin and the company Energy Pulses Systems.

 

After the completion of the first annuity, the consortium managed to successfully complete the tests referred to 2020, selecting the best potential techniques among those studied and having carried out studies in different varieties of olives (arbequina, manzanilla, hojiblanca, taggiasca and mattea), in different stages of maturation, using new technologies in development (hydrodynamic cavitation, ultrasound and high voltage electrical pulse technology (PEF) , with the aim of increasing the presence of compounds such as tocopherols, polyphenols and other bioactive compounds in virgin olive oil that have a proven positive effect on cardiovascular diseases and metabolic syndrome. After the achievement of these results, EIT FOOD has given the consortium the opportunity to continue developing this project during 2021.

 

During 2021, with the aim of training and informing potential producers and operators of the international olive sector, after the success achieved in 2020, the tasks related to the educational package will be carried out, with the development of training courses in specialized centers and universities in Italy, Greece and Spain.

 

After this second annuity, in which the two most efficient technologies will be worked on a pilot scale of great capacity, Acesur and the rest of the consortium hope to obtain conclusive results that allow their industrial implementation.

 

 

Acesur will work throughout 2020 on the Phenoils project, in which will study the implementation of new technologies in mills for a healthier virgin olive oil extraction. This I+D project has been awarded by EIT Food, the European food innovation community, of which Acesur is part, the Fat Institute (Higher Council for Scientific Research), the Fraunhofer Technology Centre, the University of Turin and the company Energy Pulses Systems.

One of the main objectives of this project is to increase the presence of compounds such as tocopherols, polyphenols and other bioactive compounds in virgin olive oil that have a proven positive effect on cardiovascular diseases and metabolic syndrome, using new extraction technologies in mill (hydrodynamic cavitation, ultrasound and pulsed electronic field technology (PEF)).

The influence of these new technologies and the evolution of the content of minor compounds over the life of virgin olive oils will also be studied. To this end, several SMEs have been involved in Portugal, Spain, Italy and Greece, where the production of virgin olive oil is very relevant to their economies.

 

This is a two-year project and Acesur and the rest of the consortium expect to draw interesting conclusions during this first annuity. In addition, educational programs will be carried out that benefit producers and students from participating countries.

Page 1 of 13
enersur eng
banner tienda online en
marcas2 eng

Our Products

Acesur - Social Networks

En www.acesur.com utilizamos cookies para aportarte una mejor experiencia de navegación y un servicio más personalizado. Si continuas navegando, consideramos que aceptas su uso. Puedes cambiar la configuración u obtener más información consultando nuestra: Política de Cookies.