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- Malaxation abstract "In olive oil extraction, malaxation (Latin malaxare, Greek μαλακος meaning \"soft\") is the action of slowly churning or mixing milled olives, typically for 20 to 40 minutes. The churning allows the smaller droplets of oil released by the milling process to aggregate and be more easily separated. The paste is normally heated to around 27 °C during this process. Oil yield is proportional to the temperature and mixing time. However, the use of higher temperatures and longer mixing times increases oxidation of the oil and therefore decreases shelf life, so a compromise must be struck. Also, the usage of higher temperatures does not allow for the labelling of the oil as \"cold extracted\", a term used widely as a marketing tactic, especially in the European Union.It is now possible with newer equipment to use a blanket of inert gas such as nitrogen or carbon dioxide over the olive paste, which greatly reduces oxidation. This allows for an increased yield without compromising the quality of the oil.After malaxation is complete, the paste is sent to a phase separator. Nearly all producers use a decanter centrifuge for this process. Traditionally the olive oil was separated from the paste using a large press that was either screwed down or weighted with rocks.".
- Malaxation wikiPageID "3343853".
- Malaxation wikiPageLength "1488".
- Malaxation wikiPageOutDegree "14".
- Malaxation wikiPageRevisionID "622895921".
- Malaxation wikiPageWikiLink Carbon_dioxide.
- Malaxation wikiPageWikiLink Category:Food_industry.
- Malaxation wikiPageWikiLink Category:Industrial_processes.
- Malaxation wikiPageWikiLink Decanter_centrifuge.
- Malaxation wikiPageWikiLink European_Union.
- Malaxation wikiPageWikiLink Greek_language.
- Malaxation wikiPageWikiLink Inert_gas.
- Malaxation wikiPageWikiLink Latin.
- Malaxation wikiPageWikiLink Nitrogen.
- Malaxation wikiPageWikiLink Oil.
- Malaxation wikiPageWikiLink Olive.
- Malaxation wikiPageWikiLink Olive_oil_extraction.
- Malaxation wikiPageWikiLink Redox.
- Malaxation wikiPageWikiLinkText "Malaxation".
- Malaxation wikiPageWikiLinkText "malaxate".
- Malaxation wikiPageWikiLinkText "malaxated".
- Malaxation wikiPageWikiLinkText "malaxation".
- Malaxation wikiPageWikiLinkText "malaxed".
- Malaxation wikiPageWikiLinkText "maxlate".
- Malaxation wikiPageUsesTemplate Template:Reflist.
- Malaxation subject Category:Food_industry.
- Malaxation subject Category:Industrial_processes.
- Malaxation hypernym Action.
- Malaxation type MilitaryConflict.
- Malaxation type Industry.
- Malaxation type Process.
- Malaxation type Science.
- Malaxation comment "In olive oil extraction, malaxation (Latin malaxare, Greek μαλακος meaning \"soft\") is the action of slowly churning or mixing milled olives, typically for 20 to 40 minutes. The churning allows the smaller droplets of oil released by the milling process to aggregate and be more easily separated. The paste is normally heated to around 27 °C during this process. Oil yield is proportional to the temperature and mixing time.".
- Malaxation label "Malaxation".
- Malaxation sameAs Q3821382.
- Malaxation sameAs Malaxació.
- Malaxation sameAs Malaxación.
- Malaxation sameAs m.096vrk.
- Malaxation sameAs Q3821382.
- Malaxation wasDerivedFrom Malaxation?oldid=622895921.
- Malaxation isPrimaryTopicOf Malaxation.