“Effect of different pretreatments on drying of green table olives (Ascolana tenera var.) Grasas y Aceites, 51, 3, 2000, pag. 173-176
Articolo
Data di Pubblicazione:
2000
Citazione:
“Effect of different pretreatments on drying of green table olives (Ascolana tenera var.) Grasas y Aceites, 51, 3, 2000, pag. 173-176 / Gambella, F., Piga, A., Agabbio, M., Vacca, V., Aceites, D.G.E.O.D.P.O.D.O.G.T.O.A.T.V.A.R.G.Y., P. A., G.. - In: GRASAS Y ACEITES. - ISSN 0017-3495. - 51,:3(2000), pp. 173-176.. [10.3989/gya.2000.v51.i3.475]
Abstract:
.
Mature green olives (0/ea europea L.) were dried in a forced air oven at 50°C, after being subjected alternatively to tour 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 (50°C) followed by a 32 hours dehydration. The latter product reached 20% of residuai humidity and did not rotted for one year.
Mature green olives (0/ea europea L.) were dried in a forced air oven at 50°C, after being subjected alternatively to tour 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 (50°C) followed by a 32 hours dehydration. The latter product reached 20% of residuai humidity and did not rotted for one year.
Tipologia CRIS:
1.1 Articolo in rivista
Keywords:
bitter, dehydration; green table olives,; pretreatment
Elenco autori:
Gambella, Filippo; Piga, Antonio; Agabbio, M; Vacca, V; Aceites, DHALLEWIN G. EFFECT OF DIFFERENT PRETREATMENTS ON DRYING OF GREEN TABLE OLIVES ASCOLANA TENERA V. A. R. GRASAS Y.; P. A., G.
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