The Extra Virgin Olive Oil Handbook

Complex physical and biochemical phenomena take place during malaxation with critical effects on the extraction yield as well as on the nutritional and sensory quality of the oil. The optimal range of time-temperature relationships is shown in a semilog graph. The subjects of temperature and residence time control are thoroughly discussed. It is suggested that the olive paste be heated in a scraped-surface heat exchanger (SSHE) feeding the malaxer so that the separation of the heating from the holding temperature functions allows a more precise control of time-temperature relationships. Control of residence times requires that malaxers are operated in parallel and that automatic washing takes place after each malaxing operation