Effect of Temperature and Time on Oxygen Consumption by Olive Fruit: Empirical Study and Simulation in a Non-Ventilated Container

Effect of Temperature and Time on Oxygen Consumption by Olive Fruit: Empirical Study and Simulation in a Non-Ventilated Container

Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aeration, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards anaerobic. In this work, the O<sub>2</sub> consumption and CO<s...

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Bibliographic Details
Main Authors: Eddy Plasquy, María C. Florido, Rafael Rubén Sola-Guirado, José María García Martos, Juan Francisco García Martín
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Fermentation
Subjects:
Fermentation
<i>Olea europaea</i>
respiration rate
storage conditions
transport
Online Access:https://www.mdpi.com/2311-5637/7/4/200

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