The Extra-Virgin Olive Oil Handbook (eBook, PDF)

Redaktion: Peri, Claudio

• Format: PDF

Produktbeschreibung

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil's sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment - excellent extra virgin olive oils - is increasingly attracting the attention of the market and earning consumers' preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil's composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 384
• Erscheinungstermin: 7. März 2014
• Englisch
• ISBN-13: 9781118460443
• Artikelnr.: 40615230

Autorenporträt

About the Editor Claudio Peri is Professor Emeritus in Food Science and Technology at the University of Milan, Italy, and President of the Centre for Quality Studies of the Academy of Georgofili, Florence, Italy.

Inhaltsangabe

List of Contributors xi Acknowledgements xiii Introduction 1 Part I The
product 3 1 The extra-virgin olive oil chain 5 Claudio Peri 1.1 The legal
classification and denomination of olive oils 5 1.2 The subject of this
handbook 7 1.3 The extra-virgin olive oil chain 7 1.4 Yield and quality 8 2
Virgin olive oil: definition and standards 11 Manuela Mariotti 2.1 The
legal definition of virgin olive oil 11 2.2 Quality standards of virgin
olive oil 12 2.3 Authenticity standards of virgin olive oil 19 Reference 19
3 The composition and nutritional properties of extra-virgin olive oil 21
Manuela Mariotti and Claudio Peri 3.1 Triglycerides and fatty acids 21 3.2
The nutritional role of olive oil triglycerides and fatty acids 26 3.3
Minor components and antioxidants in extra-virgin olive oil 28 3.4 The
colour and odour components of extra-virgin olive oil 31 3.5 Conclusion 32
4 The sensory quality of extra-virgin olive oil 35 Mario Bertuccioli and
Erminio Monteleone 4.1 Introduction 35 4.2 The official evaluation of
defects and positive sensory attributes 36 4.3 The sensory profile 41 4.4
Sensory performance of extra-virgin olive oil-food pairing 49 5 Olive tree
cultivars 59 Luana Ilarioni and Primo Proietti 5.1 Introduction 59 5.2
Cultivars 59 5.3 The cultivar's relationship to productivity 60 5.4 The
cultivar's relationship to oil quality 64 5.5 Common-sense recommendations
65 6 The role of oxygen and water in the extra-virgin olive oil process 69
Bruno Zanoni 6.1 The conflicting roles of oxygen 69 6.2 The role of water
in the transformation of phenolic compounds 71 References 74 Further
reading 74 7 Extra-virgin olive oil contaminants 75 Cristina Alamprese 7.1
Introduction 75 7.2 Contaminants of virgin olive oil 78 Part II The process
87 8 Olive harvesting 89 Luigi Nasini and Primo Proietti 8.1 Introduction
89 8.2 Olive ripening 90 8.3 Harvesting systems 91 9 Olive handling,
storage and transportation 107 Primo Proietti 9.1 The autocatalytic nature
of olives and oil degradation 107 9.2 Avoid mechanical damage to the olives
107 9.3 Control the time-temperature relationship 109 9.4 Management of the
harvesting-milling link 112 10 Olive cleaning 113 Claudio Peri 10.1
Introduction 113 10.2 The separation section 113 10.3 The washing section
114 10.4 Control points 115 11 Olive milling and pitting 117 Alessandro
Leone 11.1 Introduction 117 11.2 Milling machines 119 11.3 Pitting machines
124 12 Olive paste malaxation 127 Antonia Tamborrino 12.1 Basic phenomena
in malaxation 127 12.2 Malaxers 132 13 Centrifugal separation 139 Lamberto
Baccioni and Claudio Peri 13.1 Introduction 139 13.2 The three-phase
process 140 13.3 The two-phase process 142 13.4 Decanters 142 13.5 Disc
centrifuges 148 13.6 Final comments and remarks 151 14 Filtration of
extra-virgin olive oil 155 Claudio Peri 14.1 Introduction 155 14.2
Filtration principles 156 14.3 The filter media 159 14.4 Filtration
equipment 159 14.5 Filtration systems 160 14.6 Conclusion 164 15
Extra-virgin olive oil storage and handling 165 Claudio Peri 15.1
Introduction 165 15.2 Prevention of temperature abuse 166 15.3 Prevention
of exposure to air (oxygen) 168 15.4 Prevention of exposure to light 170
15.5 Prevention of water and organic residues in the oil 171 15.6
Prevention of exposure to contaminated atmosphere and poor hygienic
standards 171 15.7 Prevention of mechanical stress 171 16 Extra-virgin
olive oil packaging 179 Sara Limbo, Claudio Peri and Luciano Piergiovanni
16.1 Introduction 179 16.2 The packaging process 181 16.3 The packaging
materials 185 16.4 The packaging operation 189 17 The olive oil refining
process 201 Claudio Peri 17.1 Introduction 201 17.2 The process of
extraction of crude pomace oil 202 17.3 The refining process 205 17.4 The
physical refining process 208 17.5 The quality and uses of refined olive
oil 208 Part III The process control system 211 18 Process management
system (PMS) 213 Claudio Peri 18.1 Introduction 213 18.2 The structure of a
PMS 214 18.3 Control of critical points 220 18.4 Risk analysis: a blanket
rule for management decisions 224 19 Extra-virgin olive oil traceability
245 Bruno Zanoni 19.1 Introduction 245 19.2 Four basic steps 246 19.3
Comments and conclusion 249 20 Product and process certification 251 Ardian
Marjani 20.1 Aims and approaches 251 20.2 Product and process certification
253 20.3 The selection of a certification system 257 20.4 The certification
procedure 260 21 The hygiene of the olive oil factory 263 Cristina
Alamprese and Bruno Zanoni 21.1 Introduction 263 21.2 Hygiene of the
external environment and buildings 264 21.3 Hygiene of the plant 268 21.4
Hygiene of the personnel 269 21.5 Hygiene management system (HMS) and HACCP
270 22 Olive mill waste and by-products 283 Claudio Peri and Primo Proietti
22.1 Introduction 283 22.2 Composition, treatment and uses of olive mill
wastewater 285 22.3 Composition, treatment and uses of olive mill pomace
291 23 The production cost of extra-virgin olive oil 303 Enrico Bertolotti
23.1 Introduction 303 23.2 Concepts, terms and definitions 305 23.3
Hypotheses for the cost analysis 306 23.4 Cost calculation 308 23.5 Total
cost 317 24 The culinary uses of extra-virgin olive oil 321 Alan Tardi 24.1
A brief history of the olive 321 24.2 Old versus new: expanded culinary
possibilities offered by excellent extra-virgin olive oil 324 24.3
Excellent extra-virgin olive oil as a condiment, at the table and in the
kitchen 330 24.4 Putting excellent extra-virgin olive oils to work 332 24.5
Education and communication: revolutionizing the perception of olive oil
one drop at a time 335 25 An introduction to life-cycle assessment (LCA)
339 Stefano Rossi 25.1 Introduction 339 25.2 Methodological approach 340
25.3 Limits and advantages of the carbon footprint 342 25.4 Environmental
communication strategies 343 25.5 The food sector 344 References 347
Appendix 349 Index 361