Author/Authors :
ÖZDEMİR, Yasin Araştırma Enstitüsü - Atatürk Bahçe Kültürleri Merkez - Gıda Teknolojileri Bölümü, Türkiye , GÜVEN, Engin Araştırma Enstitüsü - Atatürk Bahçe Kültürleri Merkez - Gıda Teknolojileri Bölümü, Türkiye , ÖZTÜRK, Aysun Araştırma Enstitüsü - Atatürk Bahçe Kültürleri Merkez - Gıda Teknolojileri Bölümü, Türkiye
Title Of Article :
DEBITTERING OF OLIVES BY SEMI DRYING
Abstract :
It was reported that oleuropein content and bitterness of olives could be reduced with reduction of water content to 15-20% by drying after pretreatment such as keeping in brine, soaking, dry salt folding, drilling and/or drawing. Black table olives have been produced with a traditional method in the name of Ferrandina in Italy during many years. As a result of industry adaptation work of the Ferrandina method, Sybaris method was developed. But researchers reported that industrial production of table olives by drying could not be grown up. In this review, researches on the debittering method of olives by partial drying after pretreatment as a development of new table olive processing method were presented.
NaturalLanguageKeyword :
Debittering , Semi drying , Oleuropein
JournalTitle :
Pamukkale University Journal Of Engineering Sciences
