Publicação
Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome
| Resumo: | Effective 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. |
|---|---|
| Autores principais: | Martins, Davide Coelho |
| Outros Autores: | Souza, Thiago Pereira Pio de; Peres, António M.; Rodrigues, Nuno |
| Assunto: | Global heat transfer |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173416504655872 |
|---|---|
| author | Martins, Davide Coelho |
| author2 | Souza, Thiago Pereira Pio de Peres, António M. Rodrigues, Nuno |
| author2_role | author author author |
| author_facet | Martins, Davide Coelho Souza, Thiago Pereira Pio de Peres, António M. Rodrigues, Nuno |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Martins, Davide Coelho\"},{\"Person.name\":\"Souza, Thiago Pereira Pio de\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Martins, Davide Coelho Souza, Thiago Pereira Pio de Peres, António M. Rodrigues, Nuno |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2026-03-09T11:11:19Z |
| datacite.date.embargoed.fl_str_mv | 2026-03-09T11:11:19Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Global heat transfer |
| datacite.titles.title.fl_str_mv | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Martins, Davide Coelho Souza, Thiago Pereira Pio de Peres, António M. Rodrigues, Nuno |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2026-03-09T11:11:19Z |
| dc.date.embargoed.fl_str_mv | 2026-03-09T11:11:19Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/35987 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Global heat transfer |
| dc.title.fl_str_mv | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6670 |
| description | Effective 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePoster |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/922903f6-f1c6-476e-b70f-166ae31093b5/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UIDB/00690/2020 LA/P/0007/2020 |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
| funding_str_mv | UIDB/00690/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT LA/P/0007/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/35987 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/35987 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Martins, Davide Coelho Souza, Thiago Pereira Pio de Peres, António M. Peres, António M. https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 |
| publishDate | 2025 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engporEffective 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.application/pdfporDetermination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcomeMartins, Davide CoelhoSouza, Thiago Pereira Pio dePersonalPeres, António M.DSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbDSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbPeresAntónio M.Ciência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969PersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2026-03-09T11:11:19Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/35987http://purl.org/coar/access_right/c_abf2open accessGlobal heat transfer1260288 bytesFundação para a Ciência e a TecnologiaMountain Research Centerinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PTUIDB/00690/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regionsinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PTLA/P/0007/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_6670conference poster2025http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/922903f6-f1c6-476e-b70f-166ae31093b5/downloadICSOC 2025 - International Conference on Sustainability in Olive CultivationÚbeda2025 |
| spellingShingle | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome Martins, Davide Coelho Global heat transfer |
| status | SINGLETON |
| subject.fl_str_mv | Global heat transfer |
| title | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| title_full | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| title_fullStr | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| title_full_unstemmed | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| title_short | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| title_sort | Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome |
| topic | Global heat transfer |
| topic_facet | Global heat transfer |
| url | http://hdl.handle.net/10198/35987 |
| visible | 1 |
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