Logo do repositório
 
Publicação

Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome

2025Póster em conferência Acesso aberto
Ver registo simples
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorMartins, Davide Coelho
dc.contributor.authorSouza, Thiago Pereira Pio de
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2026-03-09T11:11:19Z
dc.date.available2026-03-09T11:11:19Z
dc.date.issued2025
dc.description.abstractEffective 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.por
dc.description.sponsorshipThis work was supported by Recovery and Resilience Plan (PRR) within the project “Sustain Olive- Organic Olive Oil: implementation of innovative strategies for sustainable production, recovery and consumption” (PRRC05-i03-I-000187-LA9.5), as well as the Mountain Research Center – CIMO, UIDB/00690/2020 (DOI:10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI:10.54499/UIDP/00690/2020) and SusTEC, LA/P/0007/2020 (DOI:10.54499/LA/P/0007/2020). Davide Martins acknowledges national funding provided by PRR (PRR Aviso nº 15/C05-i03/2021) for his contract within the project “SustainOlive- Organic Olive Oil: implementation of innovative strategies forsustainable production, recovery and consumption” (PRR-C05-i03-I-000187-LA9.5)
dc.identifier.citationMartins, 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
dc.identifier.urihttp://hdl.handle.net/10198/35987
dc.language.isoeng
dc.peerreviewedyes
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectGlobal heat transfer
dc.titleDetermination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcomepor
dc.typeconference poster
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.conferenceDate2025
oaire.citation.conferencePlaceÚbeda
oaire.citation.titleICSOC 2025 - International Conference on Sustainability in Olive Cultivation
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePeres
person.familyNameRodrigues
person.givenNameAntónio M.
person.givenNameNuno
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id55258560600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
global heat transfer.pdf
Tamanho:
1.2 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Posters em Encontros Científicos Internacionais