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Ripe Olives Storage Liquids Reuse During The Oxidation Process
Author(s) -
BRENES M.,
GARCÍA P.,
ROMERO C.,
GARRIDO A.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15689.x
Subject(s) - chemistry , acetic acid , ethanol , chemical oxygen demand , anaerobic exercise , food science , oxygen , reuse , pulp and paper industry , biochemistry , waste management , wastewater , organic chemistry , physiology , engineering , biology
Storage of ripe olives in liquids with high acetic acid content under anaerobic conditions led to glucose accumulation, low ethanol, and high chemical oxygen demand (COD). In contrast, low acid concentrations and anaerobic conditions produced a high level of ethanol and slightly lower COD while aerobic conditions produced low glucose, ethanol and COD. Surface color of ripe olives improved when storage liquids were used in the second washing of the darkening step. Firmness also increased with increasing proportion of storage liquids reuse, although olives from highly acidic media were softer than those stored in low acid media.