Hammer crushers vs disk crushers: The influence of working temperature on the quality and preservation of virgin olive oil

European Food Research and Technology

Volumn 213, Issue 3, 2001, Pages 219-224

  Caponio, Francesco ^a   Catalane, Pasquale ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Disk crusher; Hammer crusher; Oils shelf life; Olive crushing temperature; Virgin olive oil

Indexed keywords

EID: 1542279329     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100364     Document Type: Article

References (14)

1. Amirante P, Di Renzo GC, Di Giovacchinio L, Bianchi B, Catalano P (1993) OLIVÆ 48:43-53
2. Bianchi B, Catalano P (1995) Riv Ing Agraria, Quaderno 17:327-334
3. Caponio F, Gomes T (2001) Eur Food Res Technol 212:156-159
4. Tsimidou M, Papadopulos G, Boskou D (1992) Food Chem 45:141-144
5. Baldioli M, Servili M, Perretti G, Montedoro GF (1996) J Am Oil Chem Soc 73:1589-1593
6. Gutiérrez Gonzales-Quijano R, Janer del Valle C, Janer del Valle ML, Gutiérrez Rosales F, Vazques Roncero A (1977) Grasas Aceites 28:101-106
7. Vazques Roncero A (1978) Rev Franc Corps Gras 25:21-26
8. Bianchi B, Catalano P (1996) Grasas Aceites 47:136-141
9. Mohsenin NN (1986) Physical properties of plants and animal materials. Gordon and Breach Science Publ, USA
10. Official Journal European Communities (1991) n.L. 248 of 5 September, Regulation CE no 2568/91
11. American Oil Chemistry Society (1996) Official Methods and Recommended Practices of the American Oil Chemistry Society, Method no. Cc 13i-96, USA
12. Caponio F, Alloggio V, Gomes T (1999) Food Chem 64: 203-209
13. Catalano P, Caponio F (1996) Fett/Lipid 98:408-412
14. Caponio F, Gomes T, Pasqulone A (2001) Eur Food Res Technol 212:329-333