Study on the tunnel pasteurizer on table olives processing

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Abstract

The application of heat treatment is particularly important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products, including texture, intended as the consistency of the pulp. In this study 'Nocellara del Belice' table olives produced in 2010 and packaged in glass jars were subjected to pasteurization at industrial scale using a tunnel pasteurizer with a core temperature of 75°C for 8 min. The aim of the study was to mechanically evaluate the pulp texture evolution that contributes to the quality of the product up to 36 months after packaging. The experimental tests were performed 6, 12, 18, 24 and 36 months after packaging. At each sampling time the consistency of the pulp through compression tests was evaluated. A panel test was also carried out to perform sensory evaluation of table olives. Results reported herein showed that table olives maintained the requirements regarding physical-mechanical properties, but there is a decrease of some qualitative aspects determining the consumers' taste, among these, fruit firmness.
Lingua originaleEnglish
pagine (da-a)685-693
Numero di pagine9
RivistaActa Horticulturae
Volume1079
Stato di pubblicazionePublished - 2015

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pasteurizers
pulp
packaging
foods
texture
heat treatment
jars
testing
pasteurization
product quality
mechanical properties
sensory evaluation
firmness
glass
deterioration
fruits
temperature
sampling

All Science Journal Classification (ASJC) codes

  • Horticulture

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title = "Study on the tunnel pasteurizer on table olives processing",
abstract = "The application of heat treatment is particularly important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products, including texture, intended as the consistency of the pulp. In this study 'Nocellara del Belice' table olives produced in 2010 and packaged in glass jars were subjected to pasteurization at industrial scale using a tunnel pasteurizer with a core temperature of 75°C for 8 min. The aim of the study was to mechanically evaluate the pulp texture evolution that contributes to the quality of the product up to 36 months after packaging. The experimental tests were performed 6, 12, 18, 24 and 36 months after packaging. At each sampling time the consistency of the pulp through compression tests was evaluated. A panel test was also carried out to perform sensory evaluation of table olives. Results reported herein showed that table olives maintained the requirements regarding physical-mechanical properties, but there is a decrease of some qualitative aspects determining the consumers' taste, among these, fruit firmness.",
author = "Pietro Catania and Mariangela Vallone and Maria Alleri",
year = "2015",
language = "English",
volume = "1079",
pages = "685--693",
journal = "Acta Horticulturae",
issn = "0567-7572",
publisher = "International Society for Horticultural Science",

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TY - JOUR

T1 - Study on the tunnel pasteurizer on table olives processing

AU - Catania, Pietro

AU - Vallone, Mariangela

AU - Alleri, Maria

PY - 2015

Y1 - 2015

N2 - The application of heat treatment is particularly important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products, including texture, intended as the consistency of the pulp. In this study 'Nocellara del Belice' table olives produced in 2010 and packaged in glass jars were subjected to pasteurization at industrial scale using a tunnel pasteurizer with a core temperature of 75°C for 8 min. The aim of the study was to mechanically evaluate the pulp texture evolution that contributes to the quality of the product up to 36 months after packaging. The experimental tests were performed 6, 12, 18, 24 and 36 months after packaging. At each sampling time the consistency of the pulp through compression tests was evaluated. A panel test was also carried out to perform sensory evaluation of table olives. Results reported herein showed that table olives maintained the requirements regarding physical-mechanical properties, but there is a decrease of some qualitative aspects determining the consumers' taste, among these, fruit firmness.

AB - The application of heat treatment is particularly important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products, including texture, intended as the consistency of the pulp. In this study 'Nocellara del Belice' table olives produced in 2010 and packaged in glass jars were subjected to pasteurization at industrial scale using a tunnel pasteurizer with a core temperature of 75°C for 8 min. The aim of the study was to mechanically evaluate the pulp texture evolution that contributes to the quality of the product up to 36 months after packaging. The experimental tests were performed 6, 12, 18, 24 and 36 months after packaging. At each sampling time the consistency of the pulp through compression tests was evaluated. A panel test was also carried out to perform sensory evaluation of table olives. Results reported herein showed that table olives maintained the requirements regarding physical-mechanical properties, but there is a decrease of some qualitative aspects determining the consumers' taste, among these, fruit firmness.

UR - http://hdl.handle.net/10447/197404

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SN - 0567-7572

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