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Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives
Author(s) -
Kalogianni Eleni P.,
Georgiou Despoina,
Hasanov Jahongir H.
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12207
Subject(s) - olive oil , quality (philosophy) , process (computing) , unit (ring theory) , current (fluid) , edible oil , process engineering , computer science , engineering , food science , mathematics , chemistry , philosophy , mathematics education , epistemology , electrical engineering , operating system
Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil‐processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.