Innovative plant for the separation of high quality virgin olive oil (VOO) at industrial scale

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 325-334

  Altieri, Giuseppe ^a   Genovese, Francesco ^a   Tauriello, Antonella ^a   Di Renzo, Giovanni Carlo ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Enhanced sedimentation; Feedback control; Hydrocyclone; Olive oil quality

Indexed keywords

ANTIOXIDANTS; CENTRIFUGES; CLEANING; CYCLONE SEPARATORS; FEEDBACK CONTROL; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SEDIMENTATION;

CLEANING OPERATIONS; HYDRO-CYCLONE; LONG TERM STABILITY; OIL QUALITY; OIL/WATER SEPARATION; PROCESSING CAPACITIES; STORAGE TIME EFFECTS; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84934755457     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.033     Document Type: Article

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