Non-traditional laboratory experiments: Olive oil manufacturing and testing. Part I: Freshman engineering experiments

ASEE Annual Conference Proceedings

Volumn , Issue , 2003, Pages 13773-13784

  Gifford, M P ^a   Cervo, E G ^a   Savelski, M J ^a   Farrell, S ^a   Hesketh, R P ^a   Slater, C S ^a  

^a Rowan University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENGINEERING LABORATORIES; FRESHMAN CLINIC COURSES; MODELING; OLIVE OIL;

CHEMICAL ENGINEERING; CHEMICAL LABORATORIES; ENGINEERING RESEARCH; FOOD PROCESSING; LEARNING SYSTEMS; STUDENTS; VEGETABLE OILS;

ENGINEERING EDUCATION;

EID: 8744289583     PISSN: 01901052     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (5)

1. Harwood, John, Ramón Aparicio, Handbook of Olive Oil: Analysis and Properties, pp. 491-513, 1999, [11/02]. Available ISBN 0-8342-1633-7
2. Martinez Moreno, J.M., et al. Estudeios fisico-quimicos sobre las pastas de aceitunas molidas. V. Afinidades entre las fases solidas y liquidas. 1957. Grasas Aceites 8, 155-161
3. International Olive Oil Council. Designations and definitions of olive oil. http://www.internationaloliveoil.org/oliveworld_usingoil.asp
4. th ed. 1997, McGraw-Hill Companies Inc.
5. Martinez Moreno, J.M., C. Gomez Herrera. Estudeios fisicos-quimicos sobre las pastas de aceitunas molidas. XXI. La prensada de la pasta como un proceso de filtracion. (1964) Grasas Aceites 15, 299-307