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

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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Bibliographic Details
Main Authors: Miguel Calixto López Gordillo, Antonio Madueño-Luna, José Miguel Madueño Luna, Emilio Ramírez-Juidías
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
table olive
sodium hydroxide
artificial vision
data interpolation
Online Access:https://www.mdpi.com/2304-8158/12/14/2815

Internet

https://www.mdpi.com/2304-8158/12/14/2815

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