Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

@article{Catania2014InvestigationOA,
  title={Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”},
  author={Pietro Catania and Maria Alleri and Alessandra M. Martorana and Luca Settanni and Giancarlo Moschetti and Mariangela Vallone},
  journal={Grasas Y Aceites},
  year={2014},
  volume={65},
  pages={049}
}
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the… 
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TLDR
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