The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts. The chapter reviews the main spread technologies and those recently proposed for the removal of suspended solids and the water from extra-virgin olive oils. These technologies are described from an engineering perspective, and their effects on product quality during storage are discussed.
Stabilization of Extra-Virgin Olive Oil / Lorenzo Guerrini; Alessandro Parenti. - STAMPA. - (2016), pp. 55-65.
Stabilization of Extra-Virgin Olive Oil
GUERRINI, LORENZO;PARENTI, ALESSANDRO
2016
Abstract
The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts. The chapter reviews the main spread technologies and those recently proposed for the removal of suspended solids and the water from extra-virgin olive oils. These technologies are described from an engineering perspective, and their effects on product quality during storage are discussed.
| File | Dimensione | Formato | |
|---|---|---|---|
|
51628.pdf
Accesso chiuso
Descrizione: capitolo stabilization
Tipologia:
Pdf editoriale (Version of record)
Licenza:
Open Access
Dimensione
1.26 MB
Formato
Adobe PDF
|
1.26 MB | Adobe PDF | Richiedi una copia |
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
