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Kinetics of the destruction by heat of colour and texture of pickled green olives
Author(s) -
Sánchez Antonio H,
Rejano Luis,
Montaño Alfredo
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540308
Subject(s) - pasteurization , organoleptic , texture (cosmology) , food science , kinetics , chemistry , degradation (telecommunications) , thermal stability , thermal , thermodynamics , physics , computer science , organic chemistry , telecommunications , quantum mechanics , artificial intelligence , image (mathematics)
The degradation by heat of surface colour and texture of pickled green olives has been studied with the aim of optimising the thermal treatments used for their conservation. A first order kinetics has been assumed in order to be able to quantify this degradation for temperatures between 70 and 100°C. The equations obtained for the thermal destruction times of colour (pasteurisation units at 60°C, PU = 16·2 min and z = 74·3 C) and texture (PU = 26·6 min and z = 62·8°C) allow affirmation that these organoleptic characteristics are not affected by the thermal pasteurisation treatments necessary to guarantee the product's stability.