STUDY OF THE FACTORS AFFECTING THE RATE O F NEUTRALIZATION OF OLIVE FLESH DURING THE PRODUCTION OF BLACK OLIVE

The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stag e. Of the neutralizing agents studied (hydrochloric acid and carbon di oxide), CO2 proved to be much more effective. Washing with harder wate r lessened the rate of neutralization. In addition a rise in temperatu re also exerts a beneficial influence, although heating never produces a better effect than the use of CO2. These results allow for a more r ational and effective neutralizing process to be developed. This, in t um, could lead to a significant reduction in the amount of waste produ ced in this phase under present practices.