doi:10.1007/s11947-012-0817-6engAbenoza, MBenito, MSaldaña, GAlvarez, IRaso, JSánchez-Gimeno, AC.Effects of pulsed electric fields on yield extraction and quality of olive oilART-2012-77701The 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.2012http://zaguan.unizar.es/record/13039610.1007/s11947-012-0817-6http://zaguan.unizar.es/record/130396oai:zaguan.unizar.es:130396Food and Bioprocess Technology 6, 6 (2012), 1367–1373All rights reservedhttp://www.europeana.eu/rights/rr-f/info:eu-repo/semantics/openAccess