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Colour and texture changes during sterilization of packed ripe olives
Author(s) -
ROMERO CONCEPCIÓN,
GARCÍA PEDRO,
BRENES MANUEL,
GARRIDO ANTONIO
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01942.x
Subject(s) - sterilization (economics) , texture (cosmology) , chemistry , food science , horticulture , biology , image (mathematics) , artificial intelligence , computer science , foreign exchange market , monetary economics , economics , foreign exchange
Summary 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°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°C and the average activation energy was 138 kJ/mol.