Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability

Innovative Food Science and Emerging Technologies

Volumn 42, Issue , 2017, Pages 56-63

  Leone, Alessandro ^a   Romaniello, Roberto ^a   Tamborrino, Antonia ^b   Xu, Xin Qing ^c   Juliano, Pablo ^c  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c CSIRO   (Australia)

Author keywords

Decanter; Malaxation; Megasonic; Microwave; Olive oil; Rheology; Ultrasound

Indexed keywords

EXTRACTION; INDUSTRIAL PLANTS; MICROWAVE HEATING; MICROWAVES; RHEOLOGY; ULTRASONICS;

BATCH OPERATION; COMBINED TECHNOLOGY; CONTINUOUS PROCESS; DECANTER; MALAXATION; MEGASONICS; MICROWAVE TREATMENT; OIL EXTRACTION;

OLIVE OIL;

EID: 85020513509     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.06.001     Document Type: Article

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