A System to Control the Atmosphere in the Headspace of the Malaxation Machine to Improve the Fatty Acid Composition of Extra Virgin Olive Oils
In recent years, oxygen content regulation during malaxation has been noted as a process parameter. As concluded by many studies, the presence of oxygen during malaxation has a key role in for improving the quality of Extra Virgin Olive Oil (EVOO) in terms of volatile and phenolic components. There...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-09-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/3241 |