Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Freezing and drying olives

Freezing and drying olives

Dairi, Sofiane
Chabane, Sabine
Bouhelouf, Samir

Paperback

Botany & Horticulture

ISBN10: 6208738342
ISBN13: 9786208738341
Publisher: Our Knowledge Publishing
Published: Mar 13 2025
Pages: 68
Weight: 0.23
Height: 0.16 Width: 6.00 Depth: 9.00
Language: English
Fruit preservation techniques make it possible to maintain their nutritional qualities and extend their shelf life. The aim of our work is to determine the influence of air and oven drying with or without blanching, freezing with or without blanching of olives for 1 month and 3 months of olive storage on the physico-chemical quality of olive oil from the local variety (Chemlal). The results show that both air-dried and stored-dried olive oils are classified as virgin olive oils. Oven-dried (with or without blanching) and stored-dried olive oils, on the other hand, are classified as lampante virgin olive oils. Oils from frozen olives (with or without blanching) are classified as current virgin olive oils. Storage of processed olives affects the characteristics of the oils produced. The impact is a considerable loss of phenolic compounds, with increased acidity and oxidation levels.

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