Mature green olives (Olea europeaL.) were dried in a forced air oven at 50°C, after being subject 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 hot brine (50°C) followed by 32 hours dehydration. The latter product reached 20% residual humidity and did not rotted for one year.

Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) / Gambella, Filippo; Piga, Antonio; Agabbio, Mario Carlo Salvatore; Vacca, Vincenzo. - 51:3(2000), pp. 173-176. [10.3989/gya.2000.v51.i3.475]

Effect of different pretreatments on drying of green table olives (Ascolana teneravar.)

Gambella, Filippo;Piga, Antonio;Agabbio, Mario Carlo Salvatore;Vacca, Vincenzo;D'hallewin, Guy
2000

Abstract

Mature green olives (Olea europeaL.) were dried in a forced air oven at 50°C, after being subject 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 hot brine (50°C) followed by 32 hours dehydration. The latter product reached 20% residual humidity and did not rotted for one year.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/264976
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