| 摘要 |
Since ancient times, olive fruit has been known to be medically beneficial and very useful in human nutrition, either as fruit or oil obtained from the fruit. The olive marc is normally disposed of as a waste. Processing of olive marc into meal intended for foodstuffs comprises three stages: removal of moisture from marc (drying), milling of dry marc into meal, and packing of meal. Humidity is removed from marc by thermal procedure in known drying plants. Milling of dry marc to fine powder is performed in known mills. The meal obtained from olive marc is packed in adequate packages for the market. The olive marc meal is added, to the users' liking, to human foodstuffs, as an additive to cereal flour used in the bakery industry, or as a flavouring agent. The olive marc meal is an excellent additive to animal feeds. Olive marc meal is a healthy foodstuff that, depending on the quantity added, improves food nutritiousness and taste. |
