Piga, Antonio <1965- > and Pinna, Ivo and Del Caro, Alessandra (2003) Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive. Industrie alimentari, Vol. 42 (431), p. 1250-1255. ISSN 0019-901X. Article.
In this paper, the drying behaviour of three
olive cultivars (Olea europea sativa Hoffm.
and Link), was studied. In particular, the
influence of different pre-treatments on
dehydration kinetics was investigated. Olives
were calibrated and subjected to several
preliminary treatments, in order to
break the peel, before being dehydrated.
Dehydration was carried out at 60°C with
constant flow rate and humidity. Fruits
were placed on trays according to a completely
randomised design. Dehydration
kinetics were computed by weighing fruits
during dehydration. Results show that the
dehydration rate was drastically increased
by piercing the fruit cuticle, while the others
systems did not give appreciable beneficial
effects. Dried olives were appreciated
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