Prevention of mould growth on black olives by heat treatment

D. Heperkan; F.K. Guler; G. Dalkılıc; H. Heperkan; P.C. Vasavada

Prevention of mould growth on black olives by heat treatment

In: Mycotoxins and phycotoxins

Authors:

D. Heperkan

D. Heperkan ¹Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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F.K. Guler

F.K. Guler ¹Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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G. Dalkılıc

G. Dalkılıc ¹Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey; heperkan@itu.edu.tr

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H. Heperkan

H. Heperkan ²Yıldız Technical University, Faculty of Mechanical Engineering, Besiktas-Istanbul, Turkey

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, and

P.C. Vasavada

P.C. Vasavada ³University of Wisconsin, Department of Animal and Food Science, River Falls, WI, USA

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Type:: Chapter

Pages:: 265–270

DOI:: https://doi.org/10.3920/9789086865857_028

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The reduction of microbial load in olives is significant in terms of food safety and shelf life. The processes applied in olive production can vary from country to country and according to the type of olives. During the conventional production process of olives, a thin layer formed mainly by moulds such as Penicillium and Aspergillus is observed on the surface of the brine. Two Penicillium species, P. citrinum and P. crustosum, and two Aspergillus species, A. niger and A. versicolor were inoculated on black olives and after incubation, microwave-treated for different time periods (30, 60, 120, 180, 240 and 300 seconds). Comparison of mould counts before and after each treatment suggested that microwave treatment for 180, 240 and 300 seconds was effective in reducing the mould count and increasing shelf life. The highest inhibition for all mould strains was observed at 300 seconds.

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Mycotoxins and phycotoxins

Advances in determination, toxicology and exposure management

E-Book ISBN:: 9789086865857

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2006

Subjects
- Life Sciences

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Prevention of mould growth on black olives by heat treatment

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Mycotoxins and phycotoxins

Advances in determination, toxicology and exposure management

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