Malaxation (sometimes Malaxate or Malax) refers to the action of kneading, rubbing or massaging a substance to softness. The term is applied differently in various fields. The term " malaxator " may refer to a malaxating mill or to a substance added to assist in the process. [1]
The word derives from 17th - 18th century Latin malaxare, related to Greek μαλακος (malakos) meaning "soft".
In olive oil extraction, malaxation is the action of slowly churning or mixing milled olives, [2] 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 in marketing, 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. [3] Traditionally, the olive oil was separated from the paste using a large press that was either screwed down or weighted with rocks.
In entomology malaxation refers most often to processes of kneading or chewing for softening something. Typical use of the word is in referring to chewing prey to prepare it for consumption by larvae. This is most often done by certain hunting wasps. [4] If the prey survives at all, its nervous system and muscles are likely to suffer such damage that it poses no threat to the larva.
In massage, malaxation refers to kneading techniques aimed at "softening" or relaxing muscles, especially to relieve hard spasms. [5]
In pharmacology, the kneading and squeezing of ingredients into a mass for making pills and plasters. A mill for such processes is called a malaxator. When a substance such as a thinning agent, solvent or lubricating agent is added to assist in the softening process, the added material often is called a malaxator as well. [6]
A lubricant is a substance that helps to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move. It may also have the function of transmitting forces, transporting foreign particles, or heating or cooling the surfaces. The property of reducing friction is known as lubricity.
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
Massage is the rubbing or kneading of the body's soft tissues. Massage techniques are commonly applied with hands, fingers, elbows, knees, forearms, feet or a device. The purpose of massage is generally for the treatment of body stress or pain. In European countries, a person professionally trained to give massages is traditionally known as a masseur (male) or masseuse (female). In the United States, these individuals are often referred to as "massage therapists". In some provinces of Canada, they are called "registered massage therapists."
Peristalsis is a type of intestinal motility, characterized by radially symmetrical contraction and relaxation of muscles that propagate in a wave down a tube, in an anterograde direction. Peristalsis is progression of coordinated contraction of involuntary circular muscles, which is preceded by a simultaneous contraction of the longitudinal muscle and relaxation of the circular muscle in the lining of the gut.
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. Mechanical digestion takes place in the mouth through mastication and in the small intestine through segmentation contractions. In chemical digestion, enzymes break down food into the small compounds that the body can use.
In cooking, a leavening agent or raising agent, also called a leaven or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
Oil paint is a type of slow-drying paint that consists of particles of pigment suspended in a drying oil, commonly linseed oil. The viscosity of the paint may be modified by the addition of a solvent such as turpentine or white spirit, and varnish may be added to increase the glossiness of the dried oil paint film. The addition of oil or alkyd medium can also be used to modify the viscosity and drying time of oil paint. Oil paints were first used in Asia as early as the 7th century AD and can be seen in examples of Buddhist paintings in Afghanistan. Oil-based paints made their way to Europe by the 12th century and were used for simple decoration, but oil painting did not begin to be adopted as an artistic medium there until the early 15th century. Common modern applications of oil paint are in finishing and protection of wood in buildings and exposed metal structures such as ships and bridges. Its hard-wearing properties and luminous colors make it desirable for both interior and exterior use on wood and metal. Due to its slow-drying properties, it has recently been used in paint-on-glass animation. The thickness of the coat has considerable bearing on the time required for drying: thin coats of oil paint dry relatively quickly.
Reflow soldering is a process in which a solder paste is used to temporarily attach anywhere from one to thousands of tiny electrical components to their contact pads, after which the entire assembly is subjected to controlled heat. The solder paste reflows in a molten state, creating permanent solder joints. Heating may be accomplished by passing the assembly through a reflow oven, under an infrared lamp, or by soldering individual joints with a hot air pencil.
Continuous production is a flow production method used to manufacture, produce, or process materials without interruption. Continuous production is called a continuous process or a continuous flow process because the materials, either dry bulk or fluids that are being processed are continuously in motion, undergoing chemical reactions or subject to mechanical or heat treatment. Continuous processing is contrasted with batch production.
In anatomy, the masseter is one of the muscles of mastication. Found only in mammals, it is particularly powerful in herbivores to facilitate chewing of plant matter. The most obvious muscle of mastication is the masseter muscle, since it is the most superficial and one of the strongest.
Olive oil extraction is the process of extracting the olive oil present in olive drupes. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents. It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane. The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called "soil taste".
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
In West Africa, garri is the flour of the fresh starchy cassava root.
Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
The following outline is provided as an overview of and topical guide to the preparation of food:
This is a list of pottery and ceramic terms.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
Bruzio olive oil is a Protected Designation of Origin (PDO) product, as of European regulation Reg. CEE 2081/92 and Reg. CE n.1065/97. Bruzio Extra Virgin Olive Oil has a fruity taste and aroma. It is green with light yellowish highlights, and has max acidity of 0.8%. Bruzio olive oil goes perfectly with barbecued fish, boiled vegetables or traditional Calabrian dishes.
A kneader reactor is a device used for mixing and kneading substances with high viscosity. Many industries, such as the food processing, utilize kneader reactors to produce goods, as for example, polymers or chewing gum. Although the machine has existed for decades, kneader reactors are only recently gaining popularity in the processing industry.
Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.