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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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2024-09-01
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| Series: | AgriEngineering |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2624-7402/6/4/202 |
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