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

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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorMartins, Davide Coelho
dc.contributor.authorThiago Pereira Pio de
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2026-03-09T11:23:35Z
dc.date.available2026-03-09T11:23:35Z
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.eng
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. ISBN 978-84-09-79333-4
dc.identifier.isbn978-84-09-79333-4
dc.identifier.urihttp://hdl.handle.net/10198/35988
dc.language.isoeng
dc.peerreviewedyes
dc.publisherINUOUJA
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectExtra virgin olive oil
dc.subjectProcessing optimization
dc.subjectSteady state model
dc.titleDetermination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcomepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferenceDate2025
oaire.citation.conferencePlaceÚbeda
oaire.citation.endPage98
oaire.citation.startPage98
oaire.citation.titleBook of Abstracts of ICSOC 2025
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
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb

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