Colour and texture changes during sterilization of packed ripe olives

1995/02/01 by Concepción Romero, CONCEPCIÓN ROMERO, Pedro Garcı́a +5
Agricultural and Biological Sciences · Chemistry · #Edible Oils Quality and Analysis #Essential Oils and Antimicrobial Activity #Horticultural and Viticultural Research

paper · doi:10.1111/j.1365-2621.1995.tb01942.x

openalex publication_date 1995/02/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/26

Abstract

Summary There were no temperature‐ or time‐dependent significant changes in colour or iron content of two cultivars of bottled ripe olives during heat sterilization at temperatures between 117 and 129°C. the addition of calcium had no effect on the activation parameters of texture, although the olives were always firmer when the cation was added. the z‐values for the texture of ripe olives were found to be around 20°C and the average activation energy was 138 kJ/mol.

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