Plant innovation in the olive oil extraction process: A comparison of efficiency and energy consumption between microwave treatment and traditional malaxation of olive pastes

Author:

Leone Alessandro,Tamborrino Antonia,Zagaria Riccardo,Sabella Erika,Romaniello Roberto

Funder

Fondazione Cassa di Risparmio di Puglia

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Microstructural Principles of Food Processing and Engineering;Aguilera,1999

2. Kneading olive paste from unripe “Picual” fruits: I. Effect on oil process yield;Aguilera;J. Food Eng.,2010

3. Comparative trials and an empirical model to assess throughput indices in olive oil extraction by decanter centrifuge;Altieri;J. Food Eng.,2010

4. Horizontal centrifuge with screw conveyor (decanter): optimization of oil/water levels and differential speed during olive oil extraction;Altieri;J. Food Eng.,2013

5. Analisi teorica e sperimentale dell’estrazione dell’olio d’oliva per centrifugazione [theoretical and experimental analysis of olive oil extraction by centrifugation] La rivista italiana delle sostanze grasse;Amirante;LXX,1993

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