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High Acid Olive Oil (Paperback)
Loot Price: R1,218
Discovery Miles 12 180
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High Acid Olive Oil (Paperback)
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Refining High Acid Olive Oil. The world production of olive oil
reach 2,800,000 ton and 98% of this production is to be found in
the Mediterranean Basin, where this agricultural system has been
developing for thousands of years, characterized by its adaptation
to the environment and its empiricism. Virgin olive oil is consumed
unrefined, although a great proportion of the olive oil produced
has to be refined to render it edible. Refining treatments are
needed to remove or reduce the content of minor substances that may
affect oil quality, such as phospholipids, FFA, pigments,
peroxides, traces of metals, herbicides and volatile components.
Phenolic compounds are among the substances eliminated during the
different refining steps. At present, three types of olive oils are
intended for refining: lampante olive oil, olive pomace oil and
second centrifugation olive oil. Lampante olive oil is obtained
from fruits by mechanical means, but it has undesirable
organoleptic or chemical characteristics that make it unfit for
consumption. The objective of the present work was to improve the
quality of high-free fatty acid olive (HFFAO) oil.
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