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 …

The olive oil production is a very important industry for the Mediterranean countries, both in
terms of wealth, health, and tradition. Besides being a serious environmental problem, olive …

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its
shelf life during storage. The influence of filtration on the oil characteristics is linked to many …

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing
microbial and enzymatic changes. However, during the harvest, the workload of olive mills is …

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was
performed to highlight the role of different amounts of water and microorganisms on the …

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 aim of this study was to compare quality changes and compositional characteristics
(fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska …

Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches
of oil are collected at the end of the “decanter.” These batches of oil are subjected to four …

This paper suggests an approach based on usability engineering, used to assess the
usability of machines and plants in the agrofood industry, aiming to enhance machines …

Filtration is a widely used process in the production of extra virgin olive oil. We studied the
influence of filtration performed with cotton filters and cellulose filter press on the biotic …