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EnglishAn experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when a de-stoner were used for the olive paste preparation in comparison to the use of a traditional stone mill. In order to improve the slightly differences of oil yields due to the use of the de-stoner also a heat exchanger has been introduced in the processing line. The experimental data showed that resistance to the oxidation, total phenols and pleasant volatile compounds were higher in the de-stoned olive oils than in the oils obtained from the whole paste. Resistance to oxidation was assessed by Rancimat method and showed a positive correlation with the amount of total phenols.
| Titolo: | Advance technology in virgin olive oil production from traditional and de-stoned pastes: influence of the introduction of a heat exhanger on oil quality |
| Autori: | |
| Data di pubblicazione: | 2006 |
| Rivista: | |
| Abstract: | An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when a de-stoner were used for the olive paste preparation in comparison to the use of a traditional stone mill. In order to improve the slightly differences of oil yields due to the use of the de-stoner also a heat exchanger has been introduced in the processing line. The experimental data showed that resistance to the oxidation, total phenols and pleasant volatile compounds were higher in the de-stoned olive oils than in the oils obtained from the whole paste. Resistance to oxidation was assessed by Rancimat method and showed a positive correlation with the amount of total phenols. |
| Handle: | http://hdl.handle.net/11369/3376 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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