Colour and texture changes during sterilization of packed ripe olives

Romero, C.; García, P.; Brenes, M.; Garrido, A.

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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AGROVOC关键词

bottling calcium color duration firmness food preservation heat treatment iron mineral content olives reflectance spain sterilizing temperature texture thermodynamics

书目信息

发表于

International journal of food science & technology

卷 30 期 1 页码 31 - 36 ISSN 0950-5423

其它主题

Cultures; Food processing quality

语言

英语

类型

Journal Article; Text

自何时收录于AGRIS: 2024-02-29

格式: MODS

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Colour and texture changes during sterilization of packed ripe olives

1995

AGROVOC关键词

书目信息