1,721,132 research outputs found
Profili valutativi delle operazioni straordinarie
No full textPROIETTI L., Profili valutativi delle operazioni straordinarie, in Tamborrino A. (a cura di), Le operazioni straordinarie, Giuffré, Milano, 2004, cap. 12, pagg. 361-403PROIETTI L., Profiles valuation of the extraordinary transactions, in Tamborrino A. (Ed.), The extraordinary transactions, Giuffre, Milano, 2004, ch. 12, p. 361-40
Profili valutativi delle operazioni
No full textATTENZIONE: edizione riveduta ed aggiornata
PROIETTI L., Profili valutativi delle operazioni straordinarie, in Tamborrino A. (a cura di), Le operazioni straordinarie, Giuffré, Milano, 2008WARNING: revised and updated edition PROIETTI L., Profiles valuation of the extraordinary transactions, in Tamborrino A. (Ed.), The extraordinary transactions, Giuffre, Milan, 200
The Extra Virgin Olive Oil Handbook
No full textComplex physical and biochemical phenomena take place during malaxation with
critical effects on the extraction yield as well as on the nutritional and sensory quality
of the oil. The optimal range of time-temperature relationships is shown in a semilog
graph. The subjects of temperature and residence time control are thoroughly
discussed. It is suggested that the olive paste be heated in a scraped-surface heat
exchanger (SSHE) feeding the malaxer so that the separation of the heating from the
holding temperature functions allows a more precise control of time-temperature
relationships. Control of residence times requires that malaxers are operated in
parallel and that automatic washing takes place after each malaxing operatio
Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization
Full text link: Presently, olive oil production signifies a valuable economic income for Mediterranean countries, where approximately 98% of the world's production is established [...]
Innovazione negli impianti di estrazione per il miglioramento della qualità degli oli vergini da olive
No full textThe crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties. An experimental investigation was conducted to evaluate the effect of the geometric features of a new model of crusher machine for olives. The crusher machine consists of interchangeable rotors: a rotor with hammers and a rotor with knives. The evaluation was carried out with the same fixed grid in stainless steel with 6 mm diameter circular holes. An evaluation was carried out on the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature. The performance of the plant was also assessed in terms of process efficiency and olive oil quality. The results showed that the specific energy
released by the tool per unit of product, calculated through both energy conservation and comminution theory, is about 25–27% higher in the case of hammers. Since the impact energy is mainly dissipated in the product as heat, the temperature reached during milling operations with the hammer crusher was also higher by the same percentage with respect to the knife crusher. This has important consequences on the quality of the product: the new knife rotor used in the crushing phase produced an improvement in VOO quality, relating mainly to sensory attributes and the health-enhancing properties of the final product. The ability of the crusher to break cell walls and vacuoles, thus releasing the oil contained therein, is comparable for the two different rotor
"ELIA LESVOS CONFEST"
No full textThe aim of the research is to report the results of an experiment for the development of a new model of modular crusher for olive oil quality improving.
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties.
The geometrical characteristics in the developed crusher and the effect of the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature will be shown.
The different impact energies will lead to a different thermal profile of the olive pastes with consequences on the quality of the extracted oil.
The results of the experimentation will be reported as extraction yield and olive oil quality (legal parameters, phenolic and volatile content)
Methodologies for the olive grove and olive oil mill that help increase antioxidants in extra virgin olive oil
No full textThe olive oil production chain has recently experienced continuous and significant technological innovation with the introduction of new machinery, improvements to existing equipment, and the implementation of technologies aimed at achieving total process control. These advancements aim to enhance the quality of the oil, increase efficiency, and ensure the sustainability of the olive oil production chain.
The purpose of this speech is to highlight several examples of technological innovation in olive cultivation, particularly focusing on the precise planning of olive harvesting. This includes the use of continuous image analysis in olive groves to determine the maturity index of the olives and to estimate the quantity of olives on each plant and throughout the field.
In the second part of the speech, innovations within the olive mill will be discussed. This includes the introduction of optical sorters for olive selection, the use of advanced crushers, modern technologies for both hot and cold conditioning of olive pastes, and new decanters designed to minimize water and energy consumption.
Additionally, attention will be given to the sensors currently available for monitoring and controlling the olive oil extraction process.
Finally, future developments will be explored, highlighting the potential for artificial intelligence in olive mills. This technology promises to enable process automation, predictive maintenance, production optimization, quality control, and improved energy and water efficiency, all with a focus on sustainability
Recenti innovazioni negli impianti di estrazione degli oli vergini di oliva e prospettive future
No full textThe olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency.
Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h−1 olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination
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