Abstract

The malaxation, a basic step of the mechanical olive oil extraction process, was studied by several authors, but a comprehensive investigation of its effects on the oil composition has not been accomplished yet. An effective olive paste malaxing is crucial in producing virgin olive oil (VOO) of exceptional quality. It is important to extract the optimum amount of oil, with the right quantities of antioxidants and the best possible flavour. The aim of this work is to present the state-of-the-art about malaxing technology and its influence on analytical parameters related to VOO quality, healthy and organoleptic characteristics of the product. Machinery evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are also reported.

Autore Pugliese

• Clodoveo Maria Lisa

Tutti gli autori

• CLODOVEO M.L.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

0924-2244

ISBN

Non Disponibile

Numero di citazioni Wos

77

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

79

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile