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Artículo
Effect of temperature and time on oxygen consumption by olive fruit: Empirical study and simulation in a non-ventilated container
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aera-tion, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards ...
Artículo
Cold storage and temperature management of olive fruit: The impact on fruit physiology and olive oil quality—a review
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of ...
Artículo
Adjustment of olive fruit temperature before grinding for olive oil extraction. Experimental study and pilot plant trials
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, ...