130396 20240125162929.0 doi 10.1007/s11947-012-0817-6 sideral 77701 ART-2012-77701 eng Abenoza, M Universidad de Zaragoza (orcid)0000-0003-0865-4159 Effects of pulsed electric fields on yield extraction and quality of olive oil 2012 The 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 4.115 2012 FOOD SCIENCE & TECHNOLOGY 6 / 124 = 0.048 2012 Q1 T1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Benito, M Universidad de Zaragoza Saldaña, G Universidad de Zaragoza (orcid)0000-0003-2612-5605 Alvarez, I Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, J Universidad de Zaragoza (orcid)0000-0003-3957-9091 Sánchez-Gimeno, AC. Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 X Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Proy. investigación HTA 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 6, 6 (2012), 1367–1373 Food bioprocess technol. Food and Bioprocess Technology 1935-5130 498800 http://zaguan.unizar.es/record/130396/files/texto_completo.pdf Postprint 732162 http://zaguan.unizar.es/record/130396/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130396 articulos driver 2024-01-25-15:07:16 ARTICLE