Olive oil and pomace olive oil processing

Autor:	Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2006
Předmět:	available techniques deodorization minor components olive oil pomace oil refining waxes Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 57, Iss 1, Pp 56-67 (2006)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.2006.v57.i1.22
Popis:	Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/13f5cc16d58a44c38e070a5472806879 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF