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Resumo(s)
Effective control of malaxation conditions is crucial for extra virgin olive oil (EVOO) quality. This study evaluated the combined effects of malaxation temperature (25, 32, 40ºC), duration (30, 45, 60 min), and olive paste mass (350 g, 700 g) on EVOOs’ physicochemical and sensory parameters. Global heat transfer coefficients (U) were calculated under steady-state conditions ranging from 2 to 63 Wm−2ºC−1 and correlated with the oil’s quality parameters. Principal component analysis confirmed that processing variables studied strongly influenced EVOO profiles. Higher U values improved sensory attributes at shorter malaxing durations but detrimental under prolonged heating. Antioxidant activity
increased either with lower paste mass and 45 min of malaxation, or with higher paste mass and 30 min of malaxation, at temperatures of 25–32°C. Results highlight the complex interaction of processing conditions and suggest that U may be a useful integrating metric of malaxing conditions and, to some extent, EVOO profiles.
Descrição
Palavras-chave
Global heat transfer
Contexto Educativo
Citação
Martins, Davide Coelho; Souza, Thiago Pereira Pio de; Peres, António M.; Rodrigues, Nuno (2025). Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome. In ICSOC 2025 - International Conference on Sustainability in Olive Cultivation. Úbeda