Study for implementing a unit for production of powdered olive oil

Authors

  • Raquel Guiné

Keywords:

design, industry, layout, olive oil

Abstract

This work aimed to make a study for the implementation of an industrial unit for production of olive oil powder. For obtaining this product, which is designed for the gourmet kitchen market, is used the maltodextrin, which allows obtaining the small spheres (micro-droplets) of olive oil. To fulfil the proposed objective, were evaluated all steps that constitute the production process, including the olive oil production and then the transformation into the final product, i.e., in the form of powder. In this way, it will allow establishing all the steps necessary for the final project, which involve: definition of premises and equipment, layout and also some brief considerations regarding the effluents and wastes generated.

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References

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Published

2016-07-04

How to Cite

Guiné, R. (2016). Study for implementing a unit for production of powdered olive oil. Millenium - Journal of Education, Technologies, and Health, (50), 207–216. Retrieved from https://revistas.rcaap.pt/millenium/article/view/9621

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Articles