The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentration on the physicochemical characteristics and nutraceutical properties of EVOO from the Nocellara del Belice olives. The acidic compounds were related to the concentration of the oxygen presented in the machine headspace considering a new software application for the online oxygen management opportunely designed and applicable to all the existing plants. The right timepoint and oxygen concentration of the malaxation process was established. The best results were obtained when 30 L of oxygen were blowing after 25 min from the beginning of the malaxation process. The application of the novel software in the Oxygen Control Monitoring (OCM) system showed very interesting results in terms of nutraceutical properties.
|Numero di pagine||10|
|Rivista||Journal of Food Engineering|
|Stato di pubblicazione||Published - 2016|
All Science Journal Classification (ASJC) codes
- Food Science