This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality.
Balancing Efficiency and Quality: Effects of Gradual Temperature Increase on Extra Virgin Olive Oil Extraction / Giulia Angeloni *, Agnese Spadi, Ferdinando Corti, Luca Calamai, Piernicola Masella, Alessandro Parenti. - In: AGRIENGINEERING. - ISSN 2624-7402. - ELETTRONICO. - (2024), pp. 0-0.
Balancing Efficiency and Quality: Effects of Gradual Temperature Increase on Extra Virgin Olive Oil Extraction
Giulia Angeloni
;Agnese Spadi;Ferdinando Corti;Luca Calamai;Piernicola Masella;Alessandro Parenti
2024
Abstract
This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality.
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