. 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.
“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]
“Effect of different pretreatments on drying of green table olives (Ascolana tenera var.) Grasas y Aceites, 51, 3, 2000, pag. 173-176
GAMBELLA, FilippoWriting – Original Draft Preparation
;PIGA, Antonio
Writing – Review & Editing
;
2000-01-01
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
