Effect of temperature, water content and velocity on the quality of virgin olive oil extracted through three-phase centrifuge
Olive is a fruit rich in oils with beneficial properties. Two important factors for assessing olive oil are free fatty acids and peroxide quality. Nowadays, due to the progress in the food industry, machinery equipment has grown. The most important part of the processing line is the decanter. In ord...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AIMS Press
2019-02-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.1.165/fulltext.html |