The aim of this work is to obtain a balanced commercial virgin olive oil (VOO) using response surface methodology at an industrial level under continuous working conditions. Thus, a factorial design was developed with three factors: sieve size of the hammer mill, temperature, and malaxing time. Forty different responses were modulated, including extraction efficiency, but with special attention to phenolic and volatile compounds because they are responsible for the taste and aroma of VOO. The conditions for malaxing were 22 and 32 °C for 60 and 120 min using 5 and 6 mm sieve sizes.

After modeling the responses, the highest extraction efficiency was obtained at 32 °C and 120 min; similar conditions were necessary to obtain the maximum contents of chlorophyll, carotenoid, and phenolic compounds, but the maximum content of volatile compounds was obtained at 22 °C. Therefore, it has also realized a combined optimization of total phenolics and total volatiles.

这项工作的目的是在连续工作条件下，使用响应面方法在工业水平上获得平衡的商业初榨橄榄油（VOO）。因此，采用三个因素开发了析因设计：锤磨机的筛子尺寸，温度和错误的时间。调制了40种不同的响应，包括提取效率，但要特别注意酚类和挥发性化合物，因为它们负责VOO的味道和香气。使用5毫米和6毫米筛子筛分的情况下，过冷的条件分别是22和32°C 60和120分钟。

对响应进行建模后，在32°C和120 min时可获得最高的萃取效率。要获得最大含量的叶绿素，类胡萝卜素和酚类化合物，必须采用相似的条件，但是挥发性化合物的最大含量是在22°C下获得的。因此，它还实现了总酚和总挥发物的组合优化。