期刊
JOURNAL OF FOOD ENGINEERING
卷 207, 期 -, 页码 24-34出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.03.012
关键词
Kinetics; Malaxation; Modelling; Olive oil; Phenolic compounds; Yield
资金
- Tuscan regional government [DD 6107/2013]
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 air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin-Ciocalteu method; verbascoside and beta-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict selective time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation. (C) 2017 Elsevier Ltd. All rights reserved.
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