Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure

Abstract

Consumers demand food products with an ever-better organoleptic profile, and greater health and nutritive properties. At the same time, there is growing awareness of the environmental sustainability of products and processes, and the use of fossil fuels. These issues are encouraging the development of emerging technologies (Knorr et al., 2011;Misra et al., 2017). Sun (2014) notes that although new techniques are all in an early stage of development or implementation at an industrial scale, they have the potential to change how things are done. They can reduce processing time, improve extraction yield (via accelerated mass transfer), preserve sensory properties (via non-thermal processing), and reduce or avoid the use of solvents, saving energy. Examples include electro-technologies