EFFECTS OF BLANCHING ON QUALITY AND YIELD EXTRACTION OF OLIVE OIL

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HAMEDI M.; AZADMARD DAMIRCHI S.; SAFA FAR H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:1 Page(s): 29-35

Download Full-Text

Persian Verion

View:

1,040

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF BLANCHING ON QUALITY AND YIELD EXTRACTION OF OLIVE OIL

Author(s)

HAMEDI M. | AZADMARD DAMIRCHI S. | SAFA FAR H. | Issue Writer Certificate

Keywords

LIPASEQ2

LIPOXYGENASEQ4

POLYPHENOLASEQ4

OLIVE OILQ2

CHLOROPHYLLQ2

Abstract

Olive fruit has enzymes which can affect the quality of its oil. In this research, the effects of blanching on the quality of the oil, oil yield, CHLOROPHYLL and polyphenols at 92oC for 1, 2, 3, 4, 5 and 6 minutes and also keeping the fruits for 15 days at room temperature were studied.Results showed that the heat treatment reduced acidity. Increasing the time of blanching increased the chlorophy content of the extracted oils which in turn increased its peroxide value. Insufficient blanching reduced total polyphenols of the oils extracted from the fruits. Heat treatments and the time of keeping of the fruits had significant effects (99% confidence) on the oil yield, but the reaction of these two factors was not significant at 95% confidence. Increasing the time of blanching and also keeping of the fruits increased the oil yield.

Cites

DETERMINATION OF HARVESTING TIME OF TWO CULTIVARS OLIVE AND ITS EFFECT ON QUALITY AND QUANTITY OF OIL IN GORGAN REGION

References

No record.

Cite

APA: Copy

HAMEDI, M., AZADMARD DAMIRCHI, S., & SAFA FAR, H.. (2004). EFFECTS OF BLANCHING ON QUALITY AND YIELD EXTRACTION OF OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(1), 29-35. SID. https://sid.ir/paper/71528/en

Vancouver: Copy

HAMEDI M., AZADMARD DAMIRCHI S., SAFA FAR H.. EFFECTS OF BLANCHING ON QUALITY AND YIELD EXTRACTION OF OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(1):29-35. Available from: https://sid.ir/paper/71528/en

IEEE: Copy

M. HAMEDI, S. AZADMARD DAMIRCHI, and H. SAFA FAR, “EFFECTS OF BLANCHING ON QUALITY AND YIELD EXTRACTION OF OLIVE OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 1, pp. 29–35, 2004, [Online]. Available: https://sid.ir/paper/71528/en

Related Journal Papers