Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process

This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the i...

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Detalles Bibliográficos
Autores principales: Gordillo, Miguel Calixto López, Madueño-Luna, Antonio, Luna, José Miguel Madueño, Ramírez-Juidías, Emilio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379037/
https://www.ncbi.nlm.nih.gov/pubmed/37509907
http://dx.doi.org/10.3390/foods12142815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379037/
https://www.ncbi.nlm.nih.gov/pubmed/37509907
http://dx.doi.org/10.3390/foods12142815

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