COLOR AND TEXTURE CHANGES DURING STERILIZATION OF PACKED RIPE OLIVES

Authors
ROMERO C GARCIA P BRENES M GARRIDO A
Citation
C. Romero et al., COLOR AND TEXTURE CHANGES DURING STERILIZATION OF PACKED RIPE OLIVES, International journal of food science & technology, 30(1), 1995, pp. 31-36
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
30
Issue
1
Year of publication
1995
Pages
31 - 36
Database
ISI
SICI code
0950-5423(1995)30:1<31:CATCDS>2.0.ZU;2-6
Abstract
There were no temperature- or time-dependent significant changes in co lour or iron content of two cultivars of bottled ripe olives during he at sterilization at temperatures between 117 and 129 degrees C. The ad dition of calcium had no effect on the activation parameters of textur e, although the olives were always firmer when the cation was added. T he 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.