Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)

被引：0

作者：

Gambella, F ^{[1
]}

Piga, A ^{[1
]}

Agabbio, M ^{[1
]}

Vacca, V ^{[1
]}

D'hallewin, G ^{[1
]}

机构：

[1] Univ Sassari, Dipartimento Sci Ambientali Agrarie & Biotecnol A, Sez Tecno Alimentari, I-07100 Sassari, Italy

来源：

GRASAS Y ACEITES | 2000年 / 51卷 / 03期

关键词：

bitter; dehydration; green table olive; pretreatment;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mature green olives (Olea europea L.) were dried in a forced air oven at 50 degreesC, 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 (50 degreesC) followed by a 32 hours dehydration. The latter product reached 20% of residual humidity and did not rotted for one year.

引用

页码：173 / 176

页数：4

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