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...
Main Authors: | Eddy Plasquy, María C. Florido, Rafael Rubén Sola-Guirado, José María García Martos, Juan Francisco García Martín |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-09-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/7/4/200 |
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