Ultrasound In Olive Oil Extraction
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Ultrasound In Olive Oil Extraction
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Author : Riccardo Amirante
language : en
Publisher:
Release Date : 2016
Ultrasound In Olive Oil Extraction written by Riccardo Amirante and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Gardening categories.
Each olive oil extraction system should combine the best product quality and the highest efficiency. At the same time, the innovative technologies can develop only if they provide sustainable processes. To reach these goals, academic and industrial researchers need to understand the key elements that allow to modulate the events that occur during oil extraction. In the past years, many emerging technologies, that is techniques perceived as capable of changing the present situation, have been developed. Among these, ultrasounds applications seem to be the most promising for their mechanical and slightly thermal effects, without affecting sustainability. In order to explain the maturity of this emerging technology, the main effects of the ultrasounds application in the olive oil extraction process are discussed, the developed plants are presented, and the patents are reported.
Does The Introduction Of Ultrasound In Extra Virgin Olive Oil Extraction Process Improve The Income Of The Olive Millers The First Technology For The Simultaneous Increment Of Yield And Quality Of The Product
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Author : Maria Lisa Clodoveo
language : en
Publisher:
Release Date : 2018
Does The Introduction Of Ultrasound In Extra Virgin Olive Oil Extraction Process Improve The Income Of The Olive Millers The First Technology For The Simultaneous Increment Of Yield And Quality Of The Product written by Maria Lisa Clodoveo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Electronic books categories.
Olive oil is an important product of the European agro-alimentary sector. The current olive oil extraction process can be further improved in order to overcome the weaknesses of the actual system in terms of non-continuity, reduction of oil in waste, sustainability, and improvement of quality both in the healthy and sensory perspective. Many innovative approaches have been developed to improve the olive oil extraction process. However, not all the proposed innovations have the opportunity to effectively reach a technological level of readiness close to ,Äúready for the market.,Äù An innovator should simultaneously evaluate the aptitude of its invention to turn into a widely used commercial product both under the technological and the marketing perspectives. Under the technological point of view, an innovation should be effective, so, adequate to accomplish a purpose, and efficient, so, able to perform or functioning in the best possible manner with the least waste of time and effort. Under the marketing point of view, an innovation should be able to develop products that accurately and timely respond to customer needs, offering a valuable experience to the customer, exceeding his expectations. The innovative EVOO process based on ultrasound extraction has several advantages useful to improve olive miller income: higher yield extraction, higher polyphenols, and lower bitter and pungent taste than traditional EVOO samples.
Olive And Olive Oil Bioactive Constituents
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Author : Dimitrios Boskou
language : en
Publisher: Elsevier
Release Date : 2015-08-15
Olive And Olive Oil Bioactive Constituents written by Dimitrios Boskou and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-15 with Technology & Engineering categories.
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds. Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics Recovery of bioactive constituents from olive waste is comprehensively described Explores the relationship betwen phenolic levels and sensory evaluation Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research
Emerging Extraction Technologies In Olive Oil Production
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Author : Alev Y√oksel Aydar
language : en
Publisher:
Release Date : 2018
Emerging Extraction Technologies In Olive Oil Production written by Alev Y√oksel Aydar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Electronic books categories.
In the field of olive oil extraction, current scientific research has focused on improving quality, paying particular attention to optimizing the efficiency of extraction and reducing the duration of the process. Recently, studies have been conducted to improve the traditional malaxation process and obtain positive effects on both oil production and consumption. With these aims, emerging technologies including microwave (MW), pulsed electric field (PEF), and ultrasound (US) have been applied to conventional virgin olive oil extraction process. In this chapter, most recent studies that focused on adaptation of emerging technologies to traditional extraction to increase the yield of olive oil or some minor compounds and bioactive components present in olive oil including tocopherols, chlorophyll, carotenoids, and phenolic compounds have been compiled.
Products From Olive Tree
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Author : Dimitrios Boskou
language : en
Publisher: BoD – Books on Demand
Release Date : 2016-10-26
Products From Olive Tree written by Dimitrios Boskou and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-26 with Gardening categories.
Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.
Ultrasound In Food Processing
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Author : Mar Villamiel
language : en
Publisher: John Wiley & Sons
Release Date : 2017-04-25
Ultrasound In Food Processing written by Mar Villamiel and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-25 with Technology & Engineering categories.
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.
The Extra Virgin Olive Oil Handbook
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Author : Claudio Peri
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-14
The Extra Virgin Olive Oil Handbook written by Claudio Peri and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-14 with Technology & Engineering categories.
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
Innovative Biosystems Engineering For Sustainable Agriculture Forestry And Food Production
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Author : Antonio Coppola
language : en
Publisher: Springer Nature
Release Date : 2020-03-19
Innovative Biosystems Engineering For Sustainable Agriculture Forestry And Food Production written by Antonio Coppola and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-19 with Science categories.
This book gathers the latest advances, innovations, and applications in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production. Focusing on the challenges of implementing sustainability in various contexts in the fields of biosystems engineering, it shows how the research has addressed the sustainable use of renewable and non-renewable resources. It also presents possible solutions to help achieve sustainable production. The Mid-Term Conference of the Italian Association of Agricultural Engineering (AIIA) is part of a series of conferences, seminars and meetings that the AIIA organizes, together with other public and private stakeholders, to promote the creation and dissemination of new knowledge in the sector. The contributions included in the book were selected by means of a rigorous peer-review process, and offer an extensive and multidisciplinary overview of interesting solutions in the field of innovative biosystems engineering for sustainable agriculture.
Olive Oil
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Author : Dimitrios Boskou
language : en
Publisher: MDPI
Release Date : 2021-04-12
Olive Oil written by Dimitrios Boskou and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-12 with Science categories.
The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
Ultrasound In Food Processing
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Author : Malcolm J. W. Povey
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Ultrasound In Food Processing written by Malcolm J. W. Povey and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Business & Economics categories.
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
