Optimization of the Conditioning and Drying Stages of Table Olive By-Products to Obtain New Powdered Ingredients
The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table olives by-pr...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/4 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table olives by-products. The discards were subjected to a conditioning process comprising washing and pressing stages to reduce the salt and moisture contents. The resulting olive paste was convective-dried at 70 °C up to constant weight. The thin-layer modelling was assessed to explain the drying kinetics. The findings showed up to a 75% salt content reduction with the washing stage in the conditioning. Considering all the conditioning combinations, the drying process of the table olive discards was completed in 5 h. |
|---|---|
| ISSN: | 2673-9976 |