Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil

Ultrasonics Sonochemistry

Volumn 20, Issue 5, 2013, Pages 1261-1270

  Clodoveo, Maria Lisa ^a   Durante, Viviana ^a   La Notte, Domenico ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Innovative food processing machineries and systems; Scale up of the ultrasound process; Virgin Olive Oil extraction process; Virgin Olive Oil extraction yields; Virgin Olive Oil malaxation

Indexed keywords

CRUSHING; DROP FORMATION; EXTRACTION; FOOD PROCESSING; HEAT EXCHANGERS; HEAT TRANSFER; INDUSTRIAL PLANTS; MACHINERY; ULTRASONICS;

MALAXATION; MECHANICAL EXTRACTION; OVERALL HEAT TRANSFER COEFFICIENT; PROCESSING MACHINERY; TECHNOLOGICAL OPERATIONS; ULTRASOUND PROCESS; ULTRASOUND TECHNOLOGY; VIRGIN OLIVE OIL;

OLIVE OIL;

OLIVE OIL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; BIOPROCESS; CHEMICAL COMPOSITION; EXTRACTION; HEAT EXCHANGE; HEAT TRANSFER; PRIORITY JOURNAL; QUALITY CONTROL; SCALE UP; SURFACE PROPERTY; ULTRASOUND;

EID: 84876694200     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.02.001     Document Type: Article

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