Extraction of olive oil assisted by high-frequency ultrasound standing waves

Ultrasonics Sonochemistry

Volumn 38, Issue , 2017, Pages 104-114

  Juliano, Pablo ^a   Bainczyk, Fabian ^a,b   Swiergon, Piotr ^a   Supriyatna, Made Ian Maheswara ^a,c   Guillaume, Claudia ^d   Ravetti, Leandro ^d   Canamasas, Pablo ^d   Cravotto, Giancarlo ^e   Xu, Xin Qing ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF MANNHEIM   (Germany)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d Boundary Bend Ltd   (Australia)

^e UNIVERSITY OF TURIN   (Italy)

Author keywords

Extraction; High frequency sonication; Olive oil; Separation; Ultrasound

Indexed keywords

ELASTIC WAVES; EXTRACTION; FREE RADICALS; PALM OIL; SEPARATION; SONICATION; SONOCHEMISTRY; ULTRASONICS;

BATCH EXTRACTION; FREE RADICAL PRODUCTIONS; HIGH FREQUENCY HF; HIGH FREQUENCY ULTRASOUNDS; OIL QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; SOUND PRESSURE LEVEL; SPECIFIC ENERGY;

OLIVE OIL;

HYDROXYL RADICAL; LUMINOL; OLIVE OIL; STAINLESS STEEL; WATER;

ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; EXTRACTION; FRUIT STORAGE; HARVEST; MOISTURE; OLIVE; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; SCALE UP; SOUND PRESSURE; ULTRASOUND;

EID: 85015018530     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.02.038     Document Type: Article

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