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Empleo de ultrasonidos de potencia en el proceso de elaboración del aceite de oliva virgen. Resultados a nivel de planta de laboratorio.
- Source :
-
Grasas y Aceites . jul-sep2006, Vol. 57 Issue 3, p253-259. 7p. - Publication Year :
- 2006
-
Abstract
- The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste. The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later. [ABSTRACT FROM AUTHOR]
- Subjects :
- *IMAGING systems
*OLIVE oil
*EXTRACTION techniques
*SONICATION
*ACIDITY function
Subjects
Details
- Language :
- Spanish
- ISSN :
- 00173495
- Volume :
- 57
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Grasas y Aceites
- Publication Type :
- Academic Journal
- Accession number :
- 22982922