Effect of sodium hydroxide concentration, temperature and fruit size on the processing time of sevillian-style green table olives (Olea Europaea L.)

Enrique de Florio Ramírez, Omar Bellido-Valencia, Luis A. Medina-Marroquín, Aníbal Vásquez-Chicata

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Sevillian-style green table olives are one of the main products derived from the olive (Olea europaea L.) tree on the market today. The way they are prepared involves the use of a sodium hydroxide solution to reduce the concentration of oleuropein, reducing the original bitter taste of the fruit. In this study we investigate the effect of hydroxide concentration, process temperature and fruit size on the time required to complete the process. Using a complete factorial design, these factors were evaluated at two levels. The shortest treatment time (180 min) was obtained using the highest levels of sodium hydroxide concentration and temperature (15 g·L-1 NaOH and 25 °C). The interaction of these two factors was significant, unlike the size of the fruits, which was not significant for the two levels tested (240 and 150 units∙kg-1).

Original languageEnglish
Pages (from-to)21-28
Number of pages8
JournalScientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry
Volume20
Issue number1
StatePublished - 2019

Bibliographical note

Publisher Copyright:
© 2019 ALMA MATER Publishing House, “VASILE ALECSANDRI” University of Bacău. All rights reserved.

Keywords

  • Full factorial design
  • Penetration time
  • Sevillana olive
  • Sodium hydroxyde
  • Tacna

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