Mejora de las características organolépticas, funcionales y nutricionales de aceites de oliva vírgenes
- Vidal Castro, Alfonso Manuel
- Francisco Espínola Lozano Director
- Antonia de Torres Sánchez Co-director
- Manuel Moya Vilar Co-director
Defence university: Universidad de Jaén
Fecha de defensa: 19 December 2019
- Maria Lisa Clodoveo Chair
- Eulogio Castro Galiano Secretary
- Jose Rafael Cárdenas García Committee member
Type: Thesis
Abstract
The present Doctoral Thesis has focused on the evaluation of the influence of technological factors, such as temperature and time of malaxation, talc dose and diameter of sieve, and agronomic, such as the harvest time of olives, olive cultivar and crop system, on the parameters of quality, composition of olive oil, and extraction efficacy. Response Surface Methodology and Statistical Design of Experiments have been employed in order to study the influence of technological factors, to obtain the maximum information with the minimum number of trials. The trials have been carried out on an industrial and laboratory scale. The results obtained show that the main technological and agronomic factors have a significant influence on the organoleptic, functional and nutritional characteristics of olive oils, as well as the parameters of quality and extraction efficacy.