Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties
Abstract:Softening of the pulp of African black olive fruit (Canarium schweinfurthii) is one of the unit operations in the maceration and de‐pulping process of the pulp for consumption or to produce masticatories or oil. The softening process is temperature‐sensitive, and hot water treatments are applied arbitrarily by local processors that might result in the hardening instead of maceration or softening of the fruits. This study, therefore, investigates the effect of hot water treatment on the softening and maceration… Show more
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