A regression analysis on the green olives debittering
DOI:
https://doi.org/10.3989/gya.1991.v42.i6.1200Keywords:
Debittering, Green table olive, Least squares, Regression analysisAbstract
In this paper, a regression model, which gives the debittering time t as a function of the sodium hydroxide concentration 0 and the debittering temperature T, at the debittering of medium size green olive fruit of the Conservolea variety, is fitted. This model has the simple form t=aoCa1 ∙ ea2/T, where ao, a1, and a2 are constants. The values of ao, a1, and a2 are determined by the method of least squares from a set of experimental data. The determined model is very satisfactory for the conditions in which Greek green olives are debittered.
Downloads
Download data is not yet available.
Downloads
Published
1991-12-30
How to Cite
1.
Kopsidas GC. A regression analysis on the green olives debittering. Grasas aceites [Internet]. 1991Dec.30 [cited 2024Mar.28];42(6):401-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1200
Issue
Section
Research
License
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.