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    09 Feb 12

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    Standart Olive fermentation

    OLIVE FERMENTATION
    Four fundamental types have been established;
    1. green
    2. turning color
    3. natural black ( for these types they refer to color of fruit as a raw material, color does not change during processing)
    4. black ( harvested as turning color and turns to black during oxidation in an alkaline during processing)
    • Bitterness of fruit can be eliminated completely and quickly by alkaline hydrolysis, that is, by treatment of olives with sodium hydroxide solutions prior to fermentation and by storage in brine or dry salt.
    • These fruits are generally called pickled olives.
    • Bitterness may also be eliminated slowly and partially without alkaline treatment during the acid fermentation by placing the fruit directly into brine or by preserving it with dry salt.
    • These types are generally known as olives in brine or olives in dry salt.
    Olive fruit
    • Pulp 70-90 %
    • Stone 9-27 %
    • Seed 1-3 %
    Pulp %
    Moisture 50-75
    Oil 6-30
    Soluble reducing sugar 2-6
    Soluble non-reducing sugar 0.1-0.3
    Crude protein 1-3
    Fiber 1-4
    Ash 0.6-1
    Others 6-10
    Major soluble sugars are glucose, fructose, sucrose, xylose and rhamnose.
    • Also contains 0.5-1 % mannitol.
    • Pulp contains 1-3 % tannic acid.
    • Oleuropein is the compound responsible for the bitterness of the fruit.
    • Catechol oxidase is the enzyme responsible for the color change of fruit from green to brown.
    • Treatment of fruit prior to fermentation or conditioning and the fermentation or storage in brine can affect the composition of final product.
    • Fermentation tanks are used to be wood but not now.
    • Concrete tanks are still in use (height should be less than 2.5 m to eliminate pressure problems on olives)
    • Concrete tanks should be painted with synthetic paints or covered with polyesters.
    • Polyester and fiber glass tanks are the best ones and nowadays commonly used.
    • One can have over-ground fermentation tanks ( easy to fill and empty the tank , but investment cost is high and temperature control is difficult), or underground-fermentation tank ( low investment cost, easy temperature control


    Ekli Dosya(lar):

    Ekli dosya 1


    Kredi Kazanabilmek İçin Paylaştığınız Dökümanlarda:

    • - Gıda sektörüne yönelik içerik olması,
    • - Yazımsal içerik olması (doc, pdf, ppt vs..),
    • - Telif hakkı içermemesi,
    • - Bir-iki sayfalık genel bilgi içeren veri olmaması,
    nitelikleri aranmaktadır. Aksi durumlarda döküman eklenti yapılmaz ve link olarak konuya eklenir.

    Konu Sinan COSKUN tarafından (18-06-2012 Saat 10:00 ) değiştirilmiştir.

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