Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive

The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stage. Of the neutralizing agents studied (hydrochloric acid and carbon dioxide), CO2 proved to be much more effective. Washing with harder water lessened the rate...

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Main Authors:	M. Brenes, P. García, C. Romero, A. Garrido
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 1993-06-01
Series:	Grasas y Aceites
Subjects:	flesh neutralization processing ripe olive
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1092

id	doaj-8cd86d8ae4514ff1a46011f64763f242
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spelling	doaj-8cd86d8ae4514ff1a46011f64763f2422021-05-05T07:28:35ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141993-06-0144319019410.3989/gya.1993.v44.i3.10921073Study of the factors affecting the rate of neutralization of olive flesh during the production of black oliveM. Brenes0P. García1C. Romero2A. Garrido3U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stage. Of the neutralizing agents studied (hydrochloric acid and carbon dioxide), CO2 proved to be much more effective. Washing with harder water lessened the rate of neutralization. In addition a rise in temperature also exerts a beneficial influence, although heating never produces a better effect than the use of CO2. These results allow for a more rational and effective neutralizing process to be developed. This, in turn, could lead to a significant reduction in the amount of waste produced in this phase under present practices.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1092fleshneutralizationprocessingripe olive
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	M. Brenes P. García C. Romero A. Garrido
spellingShingle	M. Brenes P. García C. Romero A. Garrido Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive Grasas y Aceites flesh neutralization processing ripe olive
author_facet	M. Brenes P. García C. Romero A. Garrido
author_sort	M. Brenes
title	Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
title_short	Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
title_full	Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
title_fullStr	Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
title_full_unstemmed	Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
title_sort	study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
publisher	Consejo Superior de Investigaciones Científicas
series	Grasas y Aceites
issn	0017-3495 1988-4214
publishDate	1993-06-01
description	The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stage. Of the neutralizing agents studied (hydrochloric acid and carbon dioxide), CO2 proved to be much more effective. Washing with harder water lessened the rate of neutralization. In addition a rise in temperature also exerts a beneficial influence, although heating never produces a better effect than the use of CO2. These results allow for a more rational and effective neutralizing process to be developed. This, in turn, could lead to a significant reduction in the amount of waste produced in this phase under present practices.
topic	flesh neutralization processing ripe olive
url	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1092
work_keys_str_mv	AT mbrenes studyofthefactorsaffectingtherateofneutralizationofolivefleshduringtheproductionofblackolive AT pgarcia studyofthefactorsaffectingtherateofneutralizationofolivefleshduringtheproductionofblackolive AT cromero studyofthefactorsaffectingtherateofneutralizationofolivefleshduringtheproductionofblackolive AT agarrido studyofthefactorsaffectingtherateofneutralizationofolivefleshduringtheproductionofblackolive
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Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive

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