Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics

Journal of Food Engineering

Volumn 205, Issue , 2017, Pages 34-46

  Tamborrino, Antonia ^a   Squeo, Giacomo ^a   Leone, Alessandro ^b   Paradiso, Vito Michele ^a   Romaniello, Roberto ^b   Summo, Carmine ^a   Pasqualone, Antonella ^a   Catalano, Pasquale ^c   Bianchi, Biagio ^a   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

Apparent viscosity; Calcium carbonate; Electrical power; Extraction yield; Malaxation; Olive oil extraction process; Process optimisation

Indexed keywords

CALCIUM; CALCIUM CARBONATE; CARBONATION; ENERGY UTILIZATION; OLIVE OIL; OPTIMIZATION; RHEOLOGY; VISCOSITY;

APPARENT VISCOSITY; ELECTRICAL POWER; EXTRACTION YIELD; MALAXATION; OIL EXTRACTION; PROCESS OPTIMISATION;

EXTRACTION;

EID: 85014782425     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.02.019     Document Type: Article

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