@article{Jiménez Márquez_Beltrán Maza_Uceda Ojeda_Aguilera Herrera_2006, title={Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale}, volume={57}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/46}, DOI={10.3989/gya.2006.v57.i3.46}, abstractNote={<font face="Helvetica" size="1"><p align="left">The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. </p><p align="left">A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste.</p><p align="left">The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.</p></font>}, number={3}, journal={Grasas y Aceites}, author={Jiménez Márquez, Antonio and Beltrán Maza, Gabriel and Uceda Ojeda, Marino and Aguilera Herrera, María Paz}, year={2006}, month={Sep.}, pages={253–259} }