Kinetics of the destruction by heat of colour and texture of pickled green olives

摘要

AbstractThe degradation by heat of surface colour and texture of pickled green olives has been studied with the aim of optimising the thermal treatments used for their conservation. A first order kinetics has been assumed in order to be able to quantify this degradation for temperatures between 70 and 100°C. The equations obtained for the thermal destruction times of colour (pasteurisation units at 60°C, PU = 16·2 min andz= 74·3 C) and texture (PU = 26·6 min andz= 62·8°C) allow affirmation that these organoleptic characteristics are not affected by the thermal pasteurisation treatments necessary to guarantee the product's sta