Regeneration of Spanish Style Green Table Olive Brines by Ultrafiltration

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Abstract
Ultrafiltration was applied to regenerate brines from green table olive fermentations. Experiments were conducted to select optimum membrane pore size and working conditions, as well as effects on characteristics of brines and olives packed with these regenerated brines. According to the results, good decoloration of such solutions was achieved with polysulfonate membranes of 1,000 daltons pore size. Best working conditions were : 18 bars, room temperature, room temperature (25°C), and without any previous filtration. Very low reduction of NaCl and slight decrease of lactic acid were noted. No effect on the quality of packed olives with the treated brines was detected.

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