Debittering of Olives by Semi Drying
It was reported that oleuropein content and bitterness of olives could be reduced with reduction of water content to 15-20% by drying after pretreatment such as keeping in brine, soaking, dry salt folding, drilling and/or drawing. Black table olives have been produced with a traditional method in th...
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| Published in: | Mühendislik bilimleri dergisi Vol. 21; no. 9; pp. 390 - 393 |
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| Main Authors: | , , |
| Format: | Journal Article |
| Language: | English Turkish |
| Published: |
Pamukkale University
01-01-2015
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| Online Access: | Get full text |
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| Summary: | It was reported that oleuropein content and bitterness of olives could be reduced with reduction of water content to 15-20% by drying after pretreatment such as keeping in brine, soaking, dry salt folding, drilling and/or drawing. Black table olives have been produced with a traditional method in the name of 'Ferrandina' in Italy during many years. As a result of industry adaptation work of the 'Ferrandina' method, 'Sybaris' method was developed. But researchers reported that industrial production of table olives by drying could not be grown up. In this review, researches on the debittering method of olives by partial drying after pretreatment as a development of new table olive processing method were presented. |
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| ISSN: | 1300-7009 2147-5881 |
| DOI: | 10.5505/pajes.2015.98159 |