Proje adı
:RESEARCH ON MINIMIZING OF THE TRADITIONAL WASHING IN THE SPANISH TYPE FERMENTATION OF DOMAT OLIVE (1997)
Hazırlayanlar :
Hülya ÖZEN Şahika AKTUĞ GÖNÜL
Nihat AKTAN* Sema AKAN Derya TETİK
Musa ALKAN
This research is made to find the applicability of neutralising lye by HCl and the best way of removing by minimising or eliminating the washing steps, instead of traditional washing in the Spanish type fermentation’s of Domat olive. In applied methods the effects of applications on fermentation is researched by examining microbiological populasyon too. In addition, in waste lye and washing water, pH and NaOH were analysed.
After result of analysises during fermentation pre-storage in preservation brine and storing after two types of packaging it is determined that minimizing and eliminating the washing steps is better than traditional washing. When the applications with one washing and without washing which are applied in green olive fermentation is compored microbiologically with traditional applications has no negative effects to fermentation and storing. The methods that are applied instead of traditional methods can be changed. The method in which washing is eliminated and the neutralisation is twice can be prefered.
The pasteurize package is found much better than the one which has preservation. However the packages that has preservation has also no negative effects, microbiological spoil is avoided.
