Colour and texture changes during sterilization of packed ripe olives
1995
Romero, C. | García, P. | Brenes, M. | Garrido, A.
There were no temperature- or time-dependent significant changes in colour or iron content of two cultivars of bottled ripe olives during heat sterilization at temperatures between 117 and 129 degrees C. The addition of calcium had no effect on the activation parameters of texture, although the olives were always firmer when the cation was added. The z-values for the texture of ripe olives were found to be around 20 degrees C and the average activation energy was 138 kJ/mol.
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