Freezing and drying olives: Freezing and drying olives: Impact on virgin olive oil quality - Couverture souple

Dairi, Sofiane; CHABANE, Sabine; BOUHELOUF, Samir

 
9786208738341: Freezing and drying olives: Freezing and drying olives: Impact on virgin olive oil quality
Couverture souple
ISBN 10 : 6208738342 ISBN 13 : 9786208738341
Editeur : Our Knowledge Publishing, 2025

Synopsis

Fruit preservation techniques make it possible to maintain their nutritional qualities and extend their shelf life. The aim of our work is to determine the influence of air and oven drying with or without blanching, freezing with or without blanching of olives for 1 month and 3 months of olive storage on the physico-chemical quality of olive oil from the local variety (Chemlal). The results show that both air-dried and stored-dried olive oils are classified as virgin olive oils. Oven-dried (with or without blanching) and stored-dried olive oils, on the other hand, are classified as lampante virgin olive oils. Oils from frozen olives (with or without blanching) are classified as current virgin olive oils. Storage of processed olives affects the characteristics of the oils produced. The impact is a considerable loss of phenolic compounds, with increased acidity and oxidation levels.

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Éditeur
Our Knowledge Publishing
Date d'édition
2025
Langue
anglais
ISBN 10 
6208738342
ISBN 13 
9786208738341
Reliure
Broché
Nombre de pages
68
Coordonnées du fabricant
non disponible
Personne responsable
non disponible