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Balancing Efficiency and Quality: Effects of Gradual Temperature Increase on Extra Virgin Olive Oil Extraction

This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality. Extraction was tested at three temperatures of malaxation, 21 °C, 27 °C, and a gradual in...

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Sparad:
Huvudupphov: Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Luca Calamai, Piernicola Masella, Alessandro Parenti
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2024-09-01
Serie:AgriEngineering
Ämnen:
malaxation temperature
phenolic compounds
energy efficiency
aromatic compounds
sustainable production
Länkar:https://www.mdpi.com/2624-7402/6/4/202
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