Effect of ultrasound on the rheological and mcrobiological properties of the olive paste
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abstract
The olive tree (Olea europaea L.) Is one of the most important cultures of the
Mediterranean landscape. Olive oil and fermented table olives (Fig. 1) are (he most
important products from olive, however in an attempt to take advantage of raw material that visually is not within the standards of quality, emerged the olive paste (Fig. 2), which is basically pitted table olives, mixed with olive oil, lemon juice and spices.
Ultrasound is a technology that has proven quite effective in pasteurization
process, extracting, homogenizing, among others. It is an Interesting technology due to is considered clean, has low maintenance and operational costs and enable satisfactory results as an adjunct for manufacturing a wide range of products.
The aim of this work was to study the effect of ultrasound on rheological and
microbiological properties of the olive paste and compare results with olive paste made through mechanical homogenization and thermal pasteurization.
The olive tree (Olea europaea L.) Is one of the most important cultures of the Mediterranean landscape. Olive oil and fermented table olives (Fig. 1) are (he most important products from olive, however in an attempt to take advantage of raw material that visually is not within the standards of quality, emerged the olive paste (Fig. 2), which is basically pitted table olives, mixed with olive oil, lemon juice and spices. Ultrasound is a technology that has proven quite effective in pasteurization process, extracting, homogenizing, among others. It is an Interesting technology due to is considered clean, has low maintenance and operational costs and enable satisfactory results as an adjunct for manufacturing a wide range of products. The aim of this work was to study the effect of ultrasound on rheological and microbiological properties of the olive paste and compare results with olive paste made through mechanical homogenization and thermal pasteurization.
