naa a22 4500 510724477 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0817-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0817-6 Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil [Elektronische Daten] [M. Abenoza, M. Benito, G. Saldaña, I. Álvarez, J. Raso, A. Sánchez-Gimeno] The effect of the application of pulsed electric field (PEF) treatments of different intensities (0-2kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30min) and temperatures (15 and 26°C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF (2kV/cm) without malaxation. When the olive paste was malaxated at 26°C, the application of a PEF treatment did not increase the extraction yield as compared with the control. However, at 15°C, a PEF treatment of 2kV/cm improved the extraction yield by 14.1 %, which corresponded with an enhancement of 1.7kg of oil per 100kg of olive fruits. The application of a PEF treatment could permit reduction of the malaxation temperature from 26 to 15°C without impairing the extraction yield. Parameters legally established (acidity, peroxide value, K232, and K270) to measure the level of quality of the virgin olive oil were not affected by the PEF treatments. A sensory analysis revealed that the application of a PEF treatment did not generate any bad flavor or taste in the oil. Springer Science+Business Media, LLC, 2012 Pulsed electric fields nationallicence Olive oil nationallicence Yield extraction nationallicence Malaxation nationallicence Abenoza M. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Benito M. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Saldaña G. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Álvarez I. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Raso J. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Sánchez-Gimeno A. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1367-1373 1935-5130 6:6<1367 2013 6 11947 https://doi.org/10.1007/s11947-012-0817-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0817-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Abenoza M. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Benito M. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Saldaña G. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Álvarez I. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Raso J. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Sánchez-Gimeno A. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1367-1373 1935-5130 6:6<1367 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer