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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), CO 2 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 CO 2 . 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.

Estudio de los factores que afectan a la velocidad de neutralización de la pulpa durante la elaboración de aceitunas tipo negras