Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil
Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Angeloni, Giulia [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s) 2022 |
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| Übergeordnetes Werk: |
Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 15(2022), 11 vom: 11. Aug., Seite 2456-2467 |
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| Übergeordnetes Werk: |
volume:15 ; year:2022 ; number:11 ; day:11 ; month:08 ; pages:2456-2467 |
| Links: |
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| DOI / URN: |
10.1007/s11947-022-02884-3 |
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| Katalog-ID: |
SPR048236799 |
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| 520 | |a Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. | ||
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| 650 | 4 | |a Extending shelf-life |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Biophenols |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Spadi, Agnese |4 aut | |
| 700 | 1 | |a Corti, Ferdinando |4 aut | |
| 700 | 1 | |a Guerrini, Lorenzo |4 aut | |
| 700 | 1 | |a Calamai, Luca |4 aut | |
| 700 | 1 | |a Parenti, Alessandro |4 aut | |
| 700 | 1 | |a Masella, Piernicola |4 aut | |
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10.1007/s11947-022-02884-3 doi (DE-627)SPR048236799 (SPR)s11947-022-02884-3-e DE-627 ger DE-627 rakwb eng Angeloni, Giulia verfasserin aut Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 Spadi, Agnese aut Corti, Ferdinando aut Guerrini, Lorenzo aut Calamai, Luca aut Parenti, Alessandro aut Masella, Piernicola aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 15(2022), 11 vom: 11. Aug., Seite 2456-2467 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:15 year:2022 number:11 day:11 month:08 pages:2456-2467 https://dx.doi.org/10.1007/s11947-022-02884-3 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 11 11 08 2456-2467 |
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10.1007/s11947-022-02884-3 doi (DE-627)SPR048236799 (SPR)s11947-022-02884-3-e DE-627 ger DE-627 rakwb eng Angeloni, Giulia verfasserin aut Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 Spadi, Agnese aut Corti, Ferdinando aut Guerrini, Lorenzo aut Calamai, Luca aut Parenti, Alessandro aut Masella, Piernicola aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 15(2022), 11 vom: 11. Aug., Seite 2456-2467 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:15 year:2022 number:11 day:11 month:08 pages:2456-2467 https://dx.doi.org/10.1007/s11947-022-02884-3 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 11 11 08 2456-2467 |
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10.1007/s11947-022-02884-3 doi (DE-627)SPR048236799 (SPR)s11947-022-02884-3-e DE-627 ger DE-627 rakwb eng Angeloni, Giulia verfasserin aut Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 Spadi, Agnese aut Corti, Ferdinando aut Guerrini, Lorenzo aut Calamai, Luca aut Parenti, Alessandro aut Masella, Piernicola aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 15(2022), 11 vom: 11. Aug., Seite 2456-2467 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:15 year:2022 number:11 day:11 month:08 pages:2456-2467 https://dx.doi.org/10.1007/s11947-022-02884-3 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 11 11 08 2456-2467 |
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10.1007/s11947-022-02884-3 doi (DE-627)SPR048236799 (SPR)s11947-022-02884-3-e DE-627 ger DE-627 rakwb eng Angeloni, Giulia verfasserin aut Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 Spadi, Agnese aut Corti, Ferdinando aut Guerrini, Lorenzo aut Calamai, Luca aut Parenti, Alessandro aut Masella, Piernicola aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 15(2022), 11 vom: 11. Aug., Seite 2456-2467 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:15 year:2022 number:11 day:11 month:08 pages:2456-2467 https://dx.doi.org/10.1007/s11947-022-02884-3 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 11 11 08 2456-2467 |
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10.1007/s11947-022-02884-3 doi (DE-627)SPR048236799 (SPR)s11947-022-02884-3-e DE-627 ger DE-627 rakwb eng Angeloni, Giulia verfasserin aut Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 Spadi, Agnese aut Corti, Ferdinando aut Guerrini, Lorenzo aut Calamai, Luca aut Parenti, Alessandro aut Masella, Piernicola aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 15(2022), 11 vom: 11. Aug., Seite 2456-2467 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:15 year:2022 number:11 day:11 month:08 pages:2456-2467 https://dx.doi.org/10.1007/s11947-022-02884-3 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 11 11 08 2456-2467 |
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Angeloni, Giulia @@aut@@ Spadi, Agnese @@aut@@ Corti, Ferdinando @@aut@@ Guerrini, Lorenzo @@aut@@ Calamai, Luca @@aut@@ Parenti, Alessandro @@aut@@ Masella, Piernicola @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR048236799</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509112703.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220929s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11947-022-02884-3</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR048236799</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11947-022-02884-3-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Angeloni, Giulia</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2022</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. 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Angeloni, Giulia |
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Angeloni, Giulia misc Olive oil extraction plants misc Nitrogen injection misc Extending shelf-life misc Biophenols Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil |
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil Olive oil extraction plants (dpeaa)DE-He213 Nitrogen injection (dpeaa)DE-He213 Extending shelf-life (dpeaa)DE-He213 Biophenols (dpeaa)DE-He213 |
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil |
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil |
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Angeloni, Giulia Spadi, Agnese Corti, Ferdinando Guerrini, Lorenzo Calamai, Luca Parenti, Alessandro Masella, Piernicola |
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investigation of the effectiveness of a vertical centrifugation system coupled with an inert gas dosing device to produce extra virgin olive oil |
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil |
| abstract |
Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. © The Author(s) 2022 |
| abstractGer |
Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. © The Author(s) 2022 |
| abstract_unstemmed |
Abstract Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different $ N_{2} $ flow rates, directly into the vertical centrifuge, and four levels of $ N_{2} $ were tested–a control level (no $ N_{2} $ injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with $ N_{2} $ injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste. © The Author(s) 2022 |
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil |
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https://dx.doi.org/10.1007/s11947-022-02884-3 |
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Spadi, Agnese Corti, Ferdinando Guerrini, Lorenzo Calamai, Luca Parenti, Alessandro Masella, Piernicola |
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10.1007/s11947-022-02884-3 |
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2024-07-03T17:54:34.458Z |
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| score |
7.4004736 |