橄榄油
工艺工程
吞吐量
制浆造纸工业
过程(计算)
萃取(化学)
比例(比率)
农业工程
环境科学
计算机科学
生化工程
工程类
食品科学
化学
电信
物理
色谱法
量子力学
无线
操作系统
作者
Pablo Juliano,M. Gaber,Roberto Romaniello,Antonia Tamborrino,Antonio Berardi,Alessandro Leone
标识
DOI:10.1007/s12393-023-09347-1
摘要
Abstract The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency. Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h −1 olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination. Graphical Abstract
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