A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers-Reference-Cited by-同舟云学术

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A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers

Published:2023-04 Issue: Volume:343 Page:111377
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Corti Ferdinando^ORCID,Zanoni Bruno^ORCID,Parenti Alessandro^ORCID,Masella Piernicola^ORCID,Breschi Carlotta,Angeloni Giulia,Spadi Agnese,Guerrini Lorenzo^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Advance technology in virgin olive oil production from traditional and de-stoned pastes : influence of the introduction of a heat exchanger on oil quality;Amirante;Food Chem.,2006

2. A new designer malaxer to improve thermal exchange enhancing;Amirante,2012

3. Demonstration of the effectiveness of a pilot, variable speed crusher featuring an in-line oxygen dosing system;Angeloni;Eur. J. Lipid Sci. Technol.,2022

4. Influence of malaxation temperature and time on the quality of virgin olive oils;Angerosa;Food Chem.,2001

5. 3D computational fluid dynamics simulation and experimental validation for prediction of heat transfer in a new malaxer machine;Ayr;J. Food Eng.,2015

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect;Journal of Food Composition and Analysis;2024-07

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