This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

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 …

Publisher Summary Phenolic compounds are important for the sensory and nutritional
qualities of Virgin Olive Oil (VOO). During the extraction process, phenolic substances …

Generally the virgin olive oil (VOO) requires a cleaning operation that is performed using a
vertical disc stack centrifuge representing the most important source of product oxidation …

This work aims at presenting the state-of-the-art about the influence of the activity of olive
endogenous enzymes, as well as of the application of adjuvants in olive oil technology …

This study focused on the volatile changes in cv. Verdeal Transmontana throughout the
entire olive oil processing chain, from the drupe to olive oil storage up to 12 months, while …

This study evaluates the effect of filter press filtration on the shelf life of extra virgin olive oil
(EVOO). Olives were harvested and processed on the same day by a continuous industrial …

The purpose of this study is to evaluate the effects of the mechanical components of the
crushers on pits and oil droplet fractionation. The olive pastes obtained using four different …

Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine
their effect on the final quality of virgin olive oil. The main functions of these processes are to …

Vertical centrifugation is an important step in continuous virgin olive oil production. It is used
to clarify the oil, through the separation of water and suspended solids. Despite its …