메뉴 건너뛰기




Volumn 44, Issue , 2013, Pages 297-305

An overview of emerging techniques in virgin olive oil extraction process: Strategies in the development of innovative plants

Author keywords

Emerging technology; Microwave; Sustainable plant engineering solutions; Ultrasound; Virgin olive oil extraction process

Indexed keywords


EID: 84894285808     PISSN: 19747071     EISSN: 22396268     Source Type: Journal    
DOI: 10.4081/jae.2013.s2.e60     Document Type: Article
Times cited : (29)

References (72)
  • 3
    • 0035739497 scopus 로고    scopus 로고
    • Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods
    • Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A., & Knorr, D. (2001). Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science & Technology, 12(8), 285-295.
    • (2001) Trends in Food Science & Technology , vol.12 , Issue.8 , pp. 285-295
    • Ade-Omowaye, B.I.O.1    Angersbach, A.2    Taiwo, K.A.3    Knorr, D.4
  • 4
    • 33645783984 scopus 로고    scopus 로고
    • Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality
    • Amirante, P., Clodoveo, M. L., Dugo, G., Leone, A., & Tamborrino, A. (2006). Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality. Food chemistry, 98(4), 797-805.
    • (2006) Food chemistry , vol.98 , Issue.4 , pp. 797-805
    • Amirante, P.1    Clodoveo, M.L.2    Dugo, G.3    Leone, A.4    Tamborrino, A.5
  • 5
    • 79958801133 scopus 로고    scopus 로고
    • Innovation in olive oil processing plants to produce an excellent olive oil and to reduce environmental impact
    • Amirante, P., Clodoveo, M. L., Leone, A., & Tamborrino, A. (2011). Innovation in olive oil processing plants to produce an excellent olive oil and to reduce environmental impact. Italian Journal of Agronomy, 4(1s), 147-162.
    • (2011) Italian Journal of Agronomy , vol.4 , Issue.1 s , pp. 147-162
    • Amirante, P.1    Clodoveo, M.L.2    Leone, A.3    Tamborrino, A.4
  • 6
    • 84863636758 scopus 로고    scopus 로고
    • A new designer malaxer to improve thermal exchange enhancing virgin olive oil quality
    • Amirante, P., Clodoveo, M. L., Tamborrino, A., & Leone, A. (2008b). A new designer malaxer to improve thermal exchange enhancing virgin olive oil quality. Acta Horticulturae 949 (pp. 455-462).
    • (2008) Acta Horticulturae , vol.949 , pp. 455-462
    • Amirante, P.1    Clodoveo, M.L.2    Tamborrino, A.3    Leone, A.4
  • 7
    • 84863698589 scopus 로고    scopus 로고
    • Oxygen Concentration Control during Olive Oil Extraction Process: A New System to Emphasize the Organoleptic and Healthy Properties of Virgin Olive Oil
    • Amirante, P., Clodoveo, M. L., Tamborrino, A., Leone, A., & Dugo, G. (2008a). Oxygen Concentration Control during Olive Oil Extraction Process: a New System to Emphasize the Organoleptic and Healthy Properties of Virgin Olive Oil. Acta Horticulturae 949 (pp. 473-480).
    • (2008) Acta Horticulturae , vol.949 , pp. 473-480
    • Amirante, P.1    Clodoveo, M.L.2    Tamborrino, A.3    Leone, A.4    Dugo, G.5
  • 8
    • 84876684041 scopus 로고    scopus 로고
    • Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De-stoned Pastes
    • Victor R. ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND
    • Amirante, P., Clodoveo, M. L., Tamborrino, A., Leone, A. & Paice, A. (2010a). Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De-stoned Pastes. In: Victor R. Preedy and Ronald Ross Watson-Olives and Olive Oil in Health and Disease Prevention., p. 69-76, ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND.
    • (2010) Preedy and Ronald Ross Watson-Olives and Olive Oil in Health and Disease Prevention , pp. 69-76
    • Amirante, P.1    Clodoveo, M.L.2    Tamborrino, A.3    Leone, A.4    Paice, A.5
  • 9
    • 84876686657 scopus 로고    scopus 로고
    • Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil
    • Victor R. vol. UNICO, ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND
    • Amirante, P., Clodoveo, M. L., Tamborrino, A., Leone, A. & Patel, V. (2010b). Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil. In: Victor R. Preedy and Ronald Ross Watson-Olives and Olive Oil in Health and Disease Prevention. vol. UNICO, p. 85-93, ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON, ENGLAND.
    • (2010) Preedy and Ronald Ross Watson-Olives and Olive Oil in Health and Disease Prevention , pp. 85-93
    • Amirante, P.1    Clodoveo, M.L.2    Tamborrino, A.3    Leone, A.4    Patel, V.5
  • 14
    • 0014536309 scopus 로고
    • Ultrasonic detection of in-vivo cavitation and pressure effects of high-speed injections through catheters
    • Bove, A. A., Ziskin, M. C., & Mulchin, W. L. (1969). Ultrasonic detection of in-vivo cavitation and pressure effects of high-speed injections through catheters. Investigative Radiology, 4(4), 236-240.
    • (1969) Investigative Radiology , vol.4 , Issue.4 , pp. 236-240
    • Bove, A.A.1    Ziskin, M.C.2    Mulchin, W.L.3
  • 16
    • 84889079515 scopus 로고    scopus 로고
    • Beyond the traditional virgin olive oil extraction systems: Earching innovative and sustainable plant engineering solutions
    • In press
    • Clodoveo, M. L., & Hachicha R. (2013c). Beyond the traditional virgin olive oil extraction systems: earching innovative and sustainable plant engineering solutions. Food Research International. In press.
    • (2013) Food Research International
    • Clodoveo, M.L.1    Hachicha, R.2
  • 17
    • 84876694200 scopus 로고    scopus 로고
    • Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil
    • Clodoveo, M. L., Durante, V., & La Notte, D. (2013a). Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil. Ultrasonics Sonochemistry. 20 (5), pp. 1261-1270.
    • (2013) Ultrasonics Sonochemistry , vol.20 , Issue.5 , pp. 1261-1270
    • Clodoveo, M.L.1    Durante, V.2    La Notte, D.3
  • 19
    • 41549133669 scopus 로고    scopus 로고
    • Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves
    • Cravotto, G., Boffa, L., Mantegna, S., Perego, P., Avogadro, M. & Cintas, P. (2008). Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves. Ultrasonic Sonochemistry, 15(5), 898-902.
    • (2008) Ultrasonic Sonochemistry , vol.15 , Issue.5 , pp. 898-902
    • Cravotto, G.1    Boffa, L.2    Mantegna, S.3    Perego, P.4    Avogadro, M.5    Cintas, P.6
  • 22
    • 0018570201 scopus 로고
    • Temperature and frequency dependence of ultrasonic attenuation in selected tissues
    • Gammell, P. M., Le Croissette, D. H., & Heyser, R. C. (1979). Temperature and frequency dependence of ultrasonic attenuation in selected tissues. Ultrasound in medicine & biology, 5(3), 269-277.
    • (1979) Ultrasound in medicine & biology , vol.5 , Issue.3 , pp. 269-277
    • Gammell, P.M.1    Le Croissette, D.H.2    Heyser, R.C.3
  • 24
    • 34247381062 scopus 로고    scopus 로고
    • A solid state pulsed power system for food processing
    • 2001, PPPS-2001, Digest of Technical Papers (Vol. 2,). IEEE
    • Gaudreau, M. P., Hawkey, T., Petry, J., & Kempkes, M. A. (2001). A solid state pulsed power system for food processing. In Pulsed Power Plasma Science, 2001. PPPS-2001. Digest of Technical Papers (Vol. 2, pp. 1174-1177). IEEE.
    • (2001) Pulsed Power Plasma Science , pp. 1174-1177
    • Gaudreau, M.P.1    Hawkey, T.2    Petry, J.3    Kempkes, M.A.4
  • 27
    • 0038279872 scopus 로고    scopus 로고
    • Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
    • Heinz, V., Toepfl, S., & Knorr, D. (2003). Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science & Emerging Technologies, 4(2), 167-175.
    • (2003) Innovative Food Science & Emerging Technologies , vol.4 , Issue.2 , pp. 167-175
    • Heinz, V.1    Toepfl, S.2    Knorr, D.3
  • 30
    • 34249036091 scopus 로고    scopus 로고
    • High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics
    • Jiménez, A., Beltràn, G. & Uceda, M. (2007). High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonic Sonochemistry, 14, 725-731.
    • (2007) Ultrasonic Sonochemistry , vol.14 , pp. 725-731
    • Jiménez, A.1    Beltràn, G.2    Uceda, M.3
  • 31
    • 33745195246 scopus 로고    scopus 로고
    • Olive oil volatile compounds, flavour development and quality: A critical review
    • Kalua, C. M., Allen, M. S., Bedgood Jr, D. R., Bishop, A. G., Prenzler, P. D., & Robards, K. (2007). Olive oil volatile compounds, flavour development and quality: A critical review. Food Chemistry, 100(1), 273-286.
    • (2007) Food Chemistry , vol.100 , Issue.1 , pp. 273-286
    • Kalua, C.M.1    Allen, M.S.2    Bedgood, D.R.3    Bishop, A.G.4    Prenzler, P.D.5    Robards, K.6
  • 32
    • 2642533619 scopus 로고    scopus 로고
    • The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin
    • Kratchanova, M., Pavlova, E., & Panchev, I. (2004). The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin. Carbohydrate Polymers, 56(2), 181-185.
    • (2004) Carbohydrate Polymers , vol.56 , Issue.2 , pp. 181-185
    • Kratchanova, M.1    Pavlova, E.2    Panchev, I.3
  • 34
    • 2942726592 scopus 로고    scopus 로고
    • Wilhelm High intensity ultrasound-assisted extraction of oil from soybeans
    • Li, H., Pordesimo, L. O. & Weiss, J. (2004). Wilhelm High intensity ultrasound-assisted extraction of oil from soybeans. Food Research International 37, 731-738.
    • (2004) Food Research International , vol.37 , pp. 731-738
    • Li, H.1    Pordesimo, L.O.2    Weiss, J.3
  • 35
    • 0036748538 scopus 로고    scopus 로고
    • Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers
    • Lindgren, M., Aronsson, K., Galt, S. and Ohlsson, T. (2002). Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers. Innovative Food Science and Emerging Technologies 3: 233-245.
    • (2002) Innovative Food Science and Emerging Technologies , vol.3 , pp. 233-245
    • Lindgren, M.1    Aronsson, K.2    Galt, S.3    Ohlsson, T.4
  • 37
    • 35848947521 scopus 로고    scopus 로고
    • Ultrasoundassisted extraction of hesperidin from Penggan (Citrus reticulate) peel
    • Ma, Y., Ye, X., Hao, Y., Xu, G., Xu, G., & Liu, D. (2008). Ultrasoundassisted extraction of hesperidin from Penggan (Citrus reticulate) peel. Ultrasonics Sonochemistry, 15(3), 227-232.
    • (2008) Ultrasonics Sonochemistry , vol.15 , Issue.3 , pp. 227-232
    • Ma, Y.1    Ye, X.2    Hao, Y.3    Xu, G.4    Xu, G.5    Liu, D.6
  • 38
    • 84872604005 scopus 로고    scopus 로고
    • Effect of olive leaves addition during the extraction process of over mature fruits on olive oil quality
    • Malheiro, R., Casal, S., Teixeira, H., Bento, A. & Pereira, J. A. (2013). Effect of olive leaves addition during the extraction process of over mature fruits on olive oil quality. Food Bioprocess Technology, 6, 509-521.
    • (2013) Food Bioprocess Technology , vol.6 , pp. 509-521
    • Malheiro, R.1    Casal, S.2    Teixeira, H.3    Bento, A.4    Pereira, J.A.5
  • 39
    • 36549070047 scopus 로고    scopus 로고
    • Microwave assisted extraction-an innovative and promising extraction tool for medicinal plant research
    • Mandal, V., Mohan, Y., & Hemalatha, S. (2007). Microwave assisted extraction-an innovative and promising extraction tool for medicinal plant research. Pharmacognosy Reviews, 1(1), 7-18.
    • (2007) Pharmacognosy Reviews , vol.1 , Issue.1 , pp. 7-18
    • Mandal, V.1    Mohan, Y.2    Hemalatha, S.3
  • 42
    • 36849095466 scopus 로고    scopus 로고
    • Water-in-crude oil emulsions: Its stabilization and demulsiflcation
    • Nour, A. H., Yunus, R. M., & Anwaruddin, H. (2007). Water-in-crude oil emulsions: its stabilization and demulsiflcation. Journal of Applied Sciences, 7(22), 3512-3517.
    • (2007) Journal of Applied Sciences , vol.7 , Issue.22 , pp. 3512-3517
    • Nour, A.H.1    Yunus, R.M.2    Anwaruddin, H.3
  • 43
    • 0002855136 scopus 로고    scopus 로고
    • Ultrasound: To heat or not to heat-that is the question
    • Nussbaum, E. (1997). Ultrasound: to heat or not to heat-that is the question. Physical Therapy Reviews, 2(2), 59-72.
    • (1997) Physical Therapy Reviews , vol.2 , Issue.2 , pp. 59-72
    • Nussbaum, E.1
  • 45
    • 77649188962 scopus 로고    scopus 로고
    • Microwave versus conventional sintering: A review of fundamentals, advantages and applications
    • Oghbaei, M., & Mirzaee, O. (2010). Microwave versus conventional sintering: A review of fundamentals, advantages and applications. Journal of Alloys and Compounds, 494(1), 175-189.
    • (2010) Journal of Alloys and Compounds , vol.494 , Issue.1 , pp. 175-189
    • Oghbaei, M.1    Mirzaee, O.2
  • 46
    • 77956616335 scopus 로고    scopus 로고
    • Consumer acceptance of high-pressure processing and pulsed-electric field: A review
    • Olsen, N. V., Grunert, K. G., & Sonne, A. M. (2010). Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology, 21(9), 464-472.
    • (2010) Trends in Food Science & Technology , vol.21 , Issue.9 , pp. 464-472
    • Olsen, N.V.1    Grunert, K.G.2    Sonne, A.M.3
  • 48
    • 54549124696 scopus 로고    scopus 로고
    • The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratoryscale conditions
    • Parenti, A., Spugnoli, P., Masella, P., & Calamai, L. (2008). The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratoryscale conditions. European Journal of Lipid Science and Technology, 110(8), 735-741.
    • (2008) European Journal of Lipid Science and Technology , vol.110 , Issue.8 , pp. 735-741
    • Parenti, A.1    Spugnoli, P.2    Masella, P.3    Calamai, L.4
  • 49
    • 38949216365 scopus 로고    scopus 로고
    • Ultrasonic innovations in the food industry: From the laboratory to commercial production
    • Patist, A., & Bates, D. (2008). Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative food science & emerging technologies, 9(2), 147-154.
    • (2008) Innovative food science & emerging technologies , vol.9 , Issue.2 , pp. 147-154
    • Patist, A.1    Bates, D.2
  • 52
    • 84862675783 scopus 로고    scopus 로고
    • Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications
    • Puértolas, E., Luengo, E., Álvarez, I., & Raso, J. (2012). Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications. Annual review of food science and technology, 3, 263-282.
    • (2012) Annual review of food science and technology , vol.3 , pp. 263-282
    • Puértolas, E.1    Luengo, E.2    Álvarez, I.3    Raso, J.4
  • 55
    • 33745203262 scopus 로고    scopus 로고
    • Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice
    • Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G. V., & Rodrigo, M. (2006). Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. LWTFood Science and Technology, 39(10), 1163-1170.
    • (2006) LWTFood Science and Technology , vol.39 , Issue.10 , pp. 1163-1170
    • Rivas, A.1    Rodrigo, D.2    Martínez, A.3    Barbosa-Cánovas, G.V.4    Rodrigo, M.5
  • 60
    • 33750032277 scopus 로고    scopus 로고
    • Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
    • Toepfl, S., Mathys, A., Heinz, V., & Knorr, D. (2006). Review: potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405-423.
    • (2006) Food Reviews International , vol.22 , Issue.4 , pp. 405-423
    • Toepfl, S.1    Mathys, A.2    Heinz, V.3    Knorr, D.4
  • 61
    • 44949291657 scopus 로고
    • Review: On electroporation of cell membranes and some related phenomena
    • Tsong, T. Y., 1990. Review: on electroporation of cell membranes and some related phenomena. Bioelectrochemistry Bioenergetics 24, 271-295.
    • (1990) Bioelectrochemistry Bioenergetics , vol.24 , pp. 271-295
    • Tsong, T.Y.1
  • 65
    • 38949131508 scopus 로고    scopus 로고
    • Applications and opportunities for ultrasound assisted extraction in the food industry-A review
    • Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry-A review. Innovative Food Science & Emerging Technologies, 9(2), 161-169.
    • (2008) Innovative Food Science & Emerging Technologies , vol.9 , Issue.2 , pp. 161-169
    • Vilkhu, K.1    Mawson, R.2    Simons, L.3    Bates, D.4
  • 66
    • 44149102122 scopus 로고    scopus 로고
    • Ultrasound, cavitation bubbles and their interaction with cells
    • Wu, J., & Nyborg, W. L. (2008). Ultrasound, cavitation bubbles and their interaction with cells. Advanced drug delivery reviews, 60(10), 1103-1116.
    • (2008) Advanced drug delivery reviews , vol.60 , Issue.10 , pp. 1103-1116
    • Wu, J.1    Nyborg, W.L.2
  • 67
    • 0038476168 scopus 로고    scopus 로고
    • Microwave sintering of Ni-Zn ferrites: Comparison with conventional sintering
    • Yadoji, P., Peelamedu, R., Agrawal, D., & Roy, R. (2003). Microwave sintering of Ni-Zn ferrites: comparison with conventional sintering. Materials Science and Engineering: B, 98(3), 269-278.
    • (2003) Materials Science and Engineering: B , vol.98 , Issue.3 , pp. 269-278
    • Yadoji, P.1    Peelamedu, R.2    Agrawal, D.3    Roy, R.4
  • 68
    • 0034275570 scopus 로고    scopus 로고
    • Hybrid sintering with a tubular susceptor in a cylindrical single-mode microwave furnace
    • Zhao, C., Vleugels, J., Groffils, C., Luypaert, P. J., & Van der Biest, O. (2000). Hybrid sintering with a tubular susceptor in a cylindrical single-mode microwave furnace. Acta materialia, 48(14), 3795-3801.
    • (2000) Acta materialia , vol.48 , Issue.14 , pp. 3795-3801
    • Zhao, C.1    Vleugels, J.2    Groffils, C.3    Luypaert, P.J.4    Van der Biest, O.5
  • 69
    • 28444436246 scopus 로고    scopus 로고
    • Innovative applications of power ultrasound during food freezing processes-a review
    • Zheng, L. & Sun D.-W. (2006). Innovative applications of power ultrasound during food freezing processes-a review. Trends in Food Science & Technology, 17, 16-23.
    • (2006) Trends in Food Science & Technology , vol.17 , pp. 16-23
    • Zheng, L.1    Sun, D.-W.2
  • 70
    • 61449177705 scopus 로고    scopus 로고
    • On the role of cavitation in particle collection in flotation-A critical review
    • Zhou, Z. A., Xu, Z., Finch, J. A., Masliyah, J. H., & Chow, R. S. (2009). On the role of cavitation in particle collection in flotation-A critical review. II. Minerals Engineering, 22(5), 419-433.
    • (2009) II. Minerals Engineering , vol.22 , Issue.5 , pp. 419-433
    • Zhou, Z.A.1    Xu, Z.2    Finch, J.A.3    Masliyah, J.H.4    Chow, R.S.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.