Article
Effect of temperature and time on oxygen consumption by olive fruit: Empirical study and simulation in a non-ventilated container
Author/s | Plasquy, Eddy
Florido Fernández, María del Carmen Sola Guirado, Rafael Rubén García Martos, José María García-Martín, Juan Francisco |
Department | Universidad de Sevilla. Departamento de Ingeniería Química Universidad de Sevilla. Departamento de Cristalografía, Mineralogía y Química Agrícola |
Publication Date | 2021 |
Deposit Date | 2021-10-22 |
Published in |
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Abstract | 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 ... 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 anaerobic. In this work, the O2 consumption and CO2 production of olive fruit kept in a closed container at different temperatures (5–45◦ C) were measured over 7 h. The data allowed us to describe the relationship between the temperature and the respiration rate as an Arrhenius function and simulate the oxygen consumption in the inner part of a container full of fruit with low aeration, considering the generated respiration heat over time. The simulation revealed that olives risk shifting to anaerobic respiration after 3 h at 25◦ C and less than 2 h at 35◦ C when kept in a non-ventilated environment. The results underline the irreversible damage that high day temperatures can produce during the time before fruit processing, especially during transport. Lowering, as soon as possible, the field temperature thus comes to the fore as a necessary strategy to guarantee the quality of the olives before their processing, like most of the fruit that is harvested at excessive temperatures. |
Citation | Plasquy, E., Florido Fernández, M.d.C., Sola Guirado, R.R., García Martos, J.M. y García Martín, J.F. (2021). Effect of temperature and time on oxygen consumption by olive fruit: Empirical study and simulation in a non-ventilated container. Fermentation, 7 (4), 200. |
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