Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality.

The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines.

Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system.

Extra virgin olive oil is a high-quality product with profound health benefits but is susceptible to degradation due to oxidation. Environmental conditions such as temperature, oxygen, and light, promote the oxidation process. From this perspective thermal oxidation stability is of primary concern in terms of food quality and safety.

Microclimate measuring and fluid‑dynamic simulation in an industrial broiler house: testing of an experimental ventilation system.

The environment in the broiler house is a combination of physical and biological factors generating a complex dynamic system of interactions between birds, husbandry system, light, temperature, and the aerial environment. Ventilation plays a key role in this scenario. It is pivotal to remove carbon dioxide and water vapor from the air of the hen house.