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Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)



Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)



Grasas y Aceites Sevilla 51(3): 173-176



Mature green olives (Olea europaea) were dried in a forced air oven at 50 degrees C, after being subjected alternatively to 4 different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a 10-min dip in a 10% hot brine (50 degrees C) followed by a 32-h dehydration.

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Accession: 003727218

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