کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664998 | 464299 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentration on the physicochemical characteristics and nutraceutical properties of EVOO from the Nocellara del Belice olives. The acidic compounds were related to the concentration of the oxygen presented in the machine headspace considering a new software application for the online oxygen management opportunely designed and applicable to all the existing plants. The right timepoint and oxygen concentration of the malaxation process was established. The best results were obtained when 30Â L of oxygen were blowing after 25Â min from the beginning of the malaxation process. The application of the novel software in the Oxygen Control Monitoring (OCM) system showed very interesting results in terms of nutraceutical properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 169, January 2016, Pages 179-188
Journal: Journal of Food Engineering - Volume 169, January 2016, Pages 179-188
نویسندگان
Pietro Catania, Mariangela Vallone, Aboud Farid, Claudio De Pasquale,