Olive oil quality is determined through a series of steps starting from the olive oil tree and
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …

Virgin olive oil (VOO) production is in a constant state of evolution as it adapts to meet the
demands of an increasingly competitive global market. However, despite the significant …

The aim of the study was to determine the effects of harvest time and malaxation
temperature on chemical composition of olive oils produced from economically important …

An original kinetic study of the transformation phenomena of phenolic compounds in olive
paste was carried out at different malaxation time-temperature conditions under exposure to …

Drying is a process aimed at reducing the water content in plant materials below a limit
where the activity of microbes and decomposing enzymes deteriorate the quality of …

Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating
machines to increase income and improve the quality of the final products. In the agro-food …

The Castelvetrano method is the most widely used among the various table olive processing
styles in Sicily. After debittering, the product is stored at low temperatures to prevent the …

An original kinetic study of both oil coalescence phenomena and potential extra virgin olive
oil extraction yield (ie apparent Extractability Index) was carried out at different malaxation …

Table olives are among the most popular fermented foods in the Mediterranean area. In
Sicily, split green table olives are produced on a small scale and are traditionally used as an …

Cross‐batch contamination in a decanter centrifuge during virgin olive oil production cannot
be avoided using current technology. The extent of this contamination is investigated using …