000130396 001__ 130396
000130396 005__ 20240125162929.0
000130396 0247_ $$2doi$$a10.1007/s11947-012-0817-6
000130396 0248_ $$2sideral$$a77701
000130396 037__ $$aART-2012-77701
000130396 041__ $$aeng
000130396 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M$$uUniversidad de Zaragoza
000130396 245__ $$aEffects of pulsed electric fields on yield extraction and quality of olive oil
000130396 260__ $$c2012
000130396 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130396 5203_ $$aThe effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26 °C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF (2 kV/cm) without malaxation. When the olive paste was malaxated at 26 °C, the application of a PEF treatment did not increase the extraction yield as compared
with the control. However, at 15 °C, a PEF treatment of 2 kV/cm improved the extraction yield by 14.1 %, which corresponded with an enhancement of 1.7 kg of oil per 100 kg of olive fruits. The application of a PEF treatment could permit reduction of the malaxation temperature from 26 to 15 °C without impairing the extraction yield. Param-eters legally established (acidity, peroxide value, K232, and K270) to measure the level of quality of the virgin olive oil were not affected by the PEF tres. A sensory analysis revealed that the application of a PEF treatment did not generate any bad flavor or taste in the oil.
000130396 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130396 590__ $$a4.115$$b2012
000130396 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 124 = 0.048$$c2012$$dQ1$$eT1
000130396 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130396 700__ $$aBenito, M$$uUniversidad de Zaragoza
000130396 700__ $$0(orcid)0000-0003-2612-5605$$aSaldaña, G$$uUniversidad de Zaragoza
000130396 700__ $$0(orcid)0000-0003-2430-858X$$aAlvarez, I$$uUniversidad de Zaragoza
000130396 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J$$uUniversidad de Zaragoza
000130396 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, AC.$$uUniversidad de Zaragoza
000130396 7102_ $$12008$$2X$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cProy. investigación HTA
000130396 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130396 773__ $$g6, 6 (2012), 1367–1373$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000130396 8564_ $$s498800$$uhttps://zaguan.unizar.es/record/130396/files/texto_completo.pdf$$yPostprint
000130396 8564_ $$s732162$$uhttps://zaguan.unizar.es/record/130396/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130396 909CO $$ooai:zaguan.unizar.es:130396$$particulos$$pdriver
000130396 951__ $$a2024-01-25-15:07:16
000130396 980__ $$aARTICLE