The effects of acidification and temperature during washing of Spanish‐style green olives on the fermentation process
Authors:
- 1 June 1995
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 68 (2) , 197-202
Abstract
The effects of temperature (22 and 40°C) and acidification by HCI, H3PO4 and fermentation brine during the washing step of Spanish‐type green olive processing were studied. When acids were added to the washing waters, the diffusion rates of sugars and polyphenols from the flesh of olives to the surrounding liquid diminished. This phenomenon could be related to the pH of the washing water. Both heating and acidification during the washing step influenced later lactic acid fermentation and the final values of the combined acidity in brines. Thus, when the washing step was carried out at 40°C the fermentation process was accelerated.Keywords
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