Process Conditions of Table Olive Fermentation

Abstract

Table olive is one of the important fermented products in the food industry. There are mainly two types of table olive production methods in which fermentation is used. These are natural fermentation methods and Spanish style methods. Fermentation process in these methods take time and during this time the process progresses under the influence of different factors and so it must be managed well in order to achieve the desired quality, standard and safety production and minimum economic losses. In table olive fermentation, phenolic compounds contents, reducing sugar content, microbial profile, salt concentration, acidity and temperature are the main parameters that should be considered for providing a proper fermentation conditions. Understanding the basic parameters that determine the progress of the fermentation process in table olive production and the effects of these parameters on the process is of key importance for process control, acceleration and development of new production methods in table olive production. In this study, the factors determining the process conditions in table olive production were investigated.

Keywords

• Fermentation
• Olive
• Process
• Table olive
• Parameter
• Condition

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