Olive Sound: A Sustainable Radical Innovation

Clodoveo, Maria Lisa; Crupi, Pasquale; Corbo, Filomena

doi:10.3390/pr9091579

Cited by 4 publications

(3 citation statements)

References 32 publications

(35 reference statements)

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“…Radical innovation involves the design of a breakthrough product that provides clients with extraordinary performance or considerable cost reductions and can reorganize customer-supplier relationships, displace present product leaders, create new product categories, and alter existing industries [32]. Norman and Verganti explained their model through the video game industry, showing how Sony, Microsoft, and Nintendo have innovated in different ways along the axis of technology while intending to compete in the marketplace [23] (see Figure 1).…”

Section: Radical Innovation Incremental Innovationmentioning

confidence: 99%

Incremental Innovation: Long-Term Impetus for Design Business Creativity

Zhang

2022

Sustainability

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In business, innovation thinking is expanding beyond product innovation, and it is being marketed as a catalyst for unique user experiences, businesses, and organizational and cultural change. Product design and design-driven business operations require an innovative mindset. In this study, we examined how progressive innovation thinking can be applied to three aspects using a combination of case studies: idea genesis, process, and decision making. We also examined thinking studies from relevant companies to investigate how to create user-pleasing experiences and details in products and to develop a framework for progressive innovation thinking strategies and implementation methods for designers. Our findings will help designers and corporate design teams find a steady flow direction in the execution of their design business, capture the first moments of brilliance and replicate ideas, generate a constant stream of creative ideas, maintain a constant flow of innovation in their design business, and enhance the overall business capability of the design team. This framework has academic and business ramifications: it can provide guidance and ideas to other design teams looking to execute their design business and act as a reference for adopting progressive, original thinking work and creative businesses.

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Section: Radical Innovation Incremental Innovationmentioning

confidence: 99%

Incremental Innovation: Long-Term Impetus for Design Business Creativity

Zhang

2022

Sustainability

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“…Although one can assume a certain uniformity among olive oil industries in terms of machinery, in the last fifteen years, new technologies have been appearing that can improve the sensory and nutritional quality of the EVOO produced [12]. These technologies reduce phenol losses during the production process, and include vacuum olive paste preparation [13], ultrasound [14][15][16][17], control of the atmosphere inside the malaxer [14], electro-pulses [18], microwaves [19], use of heat exchangers [16,19,20], thermal flash conditioning [21], etc.…”

Section: Introductionmentioning

confidence: 99%

The Oil:Water Ratio in the Vertical Centrifuge Separator and Its Influence in Phenolic Compounds in the Virgin Olive Oil and the Olive Mill Wastewater (Alpechín)

Montaño,

Redondo-Redondo,

Moreno

et al. 2024

AgriEngineering

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The use of the vertical centrifuge in the olive oil production process is generally assumed to be habitual and necessary for the elimination of both the vegetation water and the small olive pulp particles that are not eliminated during solid–liquid separation (horizontal centrifugation). Trials were carried out with different oil:water ratios to study the influence of this variable on both the quality parameters of the olive oils obtained and the loss of oil with the olive wastewater. The trials were carried out at the industrial mill level with oil:water ratios between 0.6 and 5.5. While no differences were observed in the quality parameters of the oils obtained, correct adjustment of the oil:water flow rates reduced the loss of phenols present in the oils by around 30%. In addition, the results show a direct relationship between the soluble effluent and the conductivity of the olive mill wastewater (alpechín) with the loss of oil in the effluent. This work proves that both oil quality and the competitiveness of the olive oil value chain can be increased with energy savings, water consumption reduction, and environmental sustainability.

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“…Virgin olive oil obtained from olive fruit (Olea europaea L.) is extracted by physical methods under specific conditions, in particular thermal conditions. The recent development of a high-flow oil extraction plant, the Sono-Heat-Exchanger, combines ultrasound and a heat exchanger in order to change, through a radical innovative model in the oil mill, the historical paradigm, which views oil yield and the content of bio-phenols as inversely correlated [7]. The extraction of olive oil using a high temperature leads to its alteration and a decrease in its anti-oxidative activities [8].…”

Section: Introductionmentioning

confidence: 99%

Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study

et al. 2022

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Olives are an essential ingredient in Turkish food culture. Turkey has grown to become one of the top five producers of olives and olive oils in the world. Olive trees in general are found in the coastal parts of the country. The fruits of six traditional cultivars of olive (Gemlik, Domat, Memecik, Ayvalik, Cilli, and Adana Topagi), grown in Adana, were characterized based on their fruit skin color, the amount of chlorophylls, fatty acids, antioxidant activity, and total phenolic compounds, as well as volatile compounds. The international cultivar Manzanilla, grown in the same orchards as the traditional cultivars, was also included in the study to make a comparison. Compared to the Manzanilla cultivar, Memecik showed the highest amount of total phenolic content and antioxidant activity with the highest level of lightness, blueness/yellowness, and color intensity. Ayvalik presented the highest level of greenness/redness. Although the highest fruit lightness and darkness were found in the Cilli cultivar, with the highest amount of chlorophyll a (2.63 mgL−1), there was more chlorophyll b in Adana Topagi fruits (3.34 mgL−1). The highest percentage of fatty acids was found in the Gemlik cultivar of 66.81%, among which oleic acid was the major component. The total aldehydes ranged between 33.43% and 50.60%. Compared to Manzanilla and the traditional cultivars, the Domat cultivar had the highest amount of hexanal of 44.42%. Adana Topagi had the highest amount of alcohols (61.34%) and acids (1.31%). Memecik registered the highest amount of ketones (17.86%) and terpenes (20.34%). Among all cultivars, Manzanilla displayed the highest amount of esters (2.30%). In this study, traditional cultivars were found to be the richest in health-promoting chemicals. Furthermore, a significant variability among the cultivars was revealed, implying that metabolic fingerprinting approaches could be used to differentiate cultivars once more research into the effects of the growing conditions and environmental factors on the chemical profiles of each cultivar is carried out.

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Olive Sound: A Sustainable Radical Innovation

Cited by 4 publications

References 32 publications

Incremental Innovation: Long-Term Impetus for Design Business Creativity

Incremental Innovation: Long-Term Impetus for Design Business Creativity

The Oil:Water Ratio in the Vertical Centrifuge Separator and Its Influence in Phenolic Compounds in the Virgin Olive Oil and the Olive Mill Wastewater (Alpechín)

Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study

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