@article{MariadeFátimaPratasPeres2014,
	author={Maria de Fátima Pratas Peres and Luisa Louro Martins and Suzana Ferreira-Dias},
	journal={European Journal of Lipid Science and Technology},
	month={august},
	note={The aim of this work was to optimize olive oil extraction, at laboratory-scale (Abencor system), from fruits of “Cobrançosa” and “Galega Vulgar” Portuguese cultivars, either in the absence or in the presence of enzymes and natural microtalc. Using a Placket–Burman design to select significant variables followed by a central composite rotatable design (CCRD), Abencor operation conditions were optimized: no water addition in 30 min malaxation and 14% w/w water addition at 50°C in centrifugation. The combined effects of the concentrations of natural microtalc (MT: 0.04–0.46 w-%) and enzyme preparation (E: 0.003–0.117 w-%) added at the beginning of malaxation, on quality criteria, total phenols and chlorophyll pigments concentrations, and on oil extraction yield, were investigated using a CCRD. The results showed that the addition of both an enzyme preparation and natural microtalc could enhance olive oil yield (up to 34% for 0.4–0.5% of microtalc and 0.1% of enzymes for “Galega Vulgar”) without any effect on quality of the obtained virgin olive oil.},
	pages={1054-1062},
	series=116,
	title={Laboratory-scale optimization of olive oil extraction: Simultaneous addition of enzymes and microtalc improves the yield},
	year=2014,
}