Grasas y Aceites, Vol 44, No 3 (1993)

Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive


https://doi.org/10.3989/gya.1993.v44.i3.1092

M. Brenes
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

P. García
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

C. Romero
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

A. Garrido
U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stage. Of the neutralizing agents studied (hydrochloric acid and carbon dioxide), CO2 proved to be much more effective. Washing with harder water lessened the rate of neutralization. In addition a rise in temperature also exerts a beneficial influence, although heating never produces a better effect than the use of CO2. These results allow for a more rational and effective neutralizing process to be developed. This, in turn, could lead to a significant reduction in the amount of waste produced in this phase under present practices.

Keywords


Flesh; Neutralization; Processing; Ripe olive

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