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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |