Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability-Reference-Cited by-同舟云学术

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Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability

Published:2017-08 Issue: Volume:42 Page:56-63
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Leone Alessandro,Romaniello Roberto,Tamborrino Antonia,Xu Xin-Qing,Juliano Pablo

Funder

MICROLIO

CSIRO Julius Career Award

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

1. Microstructural principles of food processing and engineering;Aguilera,1999

2. Horizontal centrifuge with screw conveyor (decanter): Optimization of oil/water levels and differential speed during olive oil extraction;Altieri;Journal of Food Engineering,2013

3. Olive paste rheological analysis;Boncinelli;Transactions of the ASABE,2013

4. A simplified model for designing and regulating centrifugal decanters for olive oil production;Boncinelli;Transactions of the ASABE,2009

5. An oxygen monitoring and control system inside a malaxation machine to improve extra virgin olive oil quality;Catania;Biosystems Engineering,2013

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