An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality.

Sensors (Basel) · 2022 · PMC8948653 · PMID 35336460

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A recent study [ 11 ], performed at a laboratory scale to analyze the effects of different temperatures (20, 25, and 30 °C) and times (30 and 45 min) of malaxation on EVOO phenol content, demonstrated that the highest quality and highest content of phenolic compounds were obtained by 30 min of malaxation at 20 °C; an increasing trend of oxidation with temperature and time was also found.

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