Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)
DOI:
https://doi.org/10.3989/gya.2000.v51.i3.475Keywords:
Bitter, Dehydration, Green table olive, PretreatmentAbstract
Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a 32 hours dehydration. The latter product reached 20 % of residual humidity and did not rotted for one year.
Downloads
Download data is not yet available.
Downloads
Published
2000-06-30
How to Cite
1.
Gambella F, Piga A, Agabbio M, Vacca V, D’hallewin G. Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.). Grasas aceites [Internet]. 2000Jun.30 [cited 2024Mar.29];51(3):173-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/475
Issue
Section
Research
License
Copyright (c) 2000 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.