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dc.contributor.authorBoudebouz, Abdelaziz
dc.contributor.authorRomero, Agustí
dc.contributor.authorHermoso, Juan F.
dc.contributor.authorBoqué, Ricard
dc.contributor.authorMestres, Montserrat
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-10-04T12:55:03Z
dc.date.issued2021-06-03
dc.identifier.citationBoudebouz, Abdelaziz, Agustí Romero, Juan F. Hermoso, Ricard Boqué, and Montserrat Mestres. 2021. "Processing Factors That Affect The Balance Of Alcohols And Alkyl Esters During ‘Arbequina’ Olive Oil Production: Separation And Clarification Steps". LWT 149: 111842. doi:10.1016/j.lwt.2021.111842.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1373
dc.description.abstractThe aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering the balance of fatty acid alkyl esters (FAAEs) and their precursor alcohols. All the experiments were carried out under real working conditions in a two-phase decanter followed by a vertical centrifuge (VC) and different water injection doses and paste injection rates were tested. The fruits used were from ‘Arbequina’ variety at two different maturity stages and the balances of alcohols and FAAEs were measured at the outlets of both, decanter and VC, with respect to the system inlet. Results show that the paste injection rate affects the content of alcohols and FAAEs in the final oil, which tend to increase when working closer to the maximum capacity of the decanter. Different behaviors have been detected when dealing with unripe or ripe fruits. Similarly, the water addition doses have different effects on the FAAEs and alcohols formation depending on the maturity status. Therefore, both the decanter and the step decanter to vertical centrifuge are key points that, when properly controlled, allow minimizing FAAEs formation, which is essential for obtaining quality oils.ca
dc.format.extent35ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleProcessing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification stepsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-06-03T02:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDMICINN-FEDER-AEI/ Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la Sociedad/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentós/ALLFRUIT4ALLca
dc.relation.projectIDMINECO-FEDER-AEI/Programa Estatal de I+D+I orientada a los retos de la Sociedad/ES/TECNOLOGIAS ANALITICAS DE PROCESO (PAT) PARA EL CONTROL DE LA PRODUCCION VITIVINICOLA/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.111842ca
dc.contributor.groupFructiculturaca


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