The process of pickling takes place according to the following stages:
1. The first stage: The saline solution at this stage takes a high pH to match it with the olive fruit and to the remaining soda. After 48-72 hours, pH drops quickly on step 6 and salt concentration drops due to the phenomenon of solutions. At this stage, different microorganisms are growing, the most important of which are the gram negative bacilli, which indicates their presence from the H2CO2 bubbles.
2 - Phase II: This phase begins when the PH degree in the solution 6 degrees and take the bacteria lactobacillus growth
And fast and go down with negative gram bacillus that go down definitively. Thus, at this stage, the acidity of the pH increases due to the fact that lactic acid (chickpeas) is produced by fermentation bacteria and fermentation of the sugar spread in saline solution. This process is an important factor in maintaining the quality of the final product.
3. Stage 3: Lactobacillus grows with some types of yeasts during this phase. The pH increases rapidly until the pickling factors stop and when the pH level is at least 4 degrees. After this stage until the fruit is placed in the locked or other containers until Consumption The fruits live and changes occur, which lead to changes in the strength of the fruits including color and taste. These changes are considered acceptable.
4 - Packaging: After the process of pickling takes place the process of packaging of pickled fruits in preparation for taking the necessary actions for marketing and include the process of packaging the following stages: a - Sorting and gradual: where the sorting of fruits damaged and wounded and infected with insects or the color of unwanted or have other defects selected good fruits Where the process of staging is done with special machines. B - Remove the seeds Filling the fruits: The seeds are removed for these fruits either by hand or by a special machine that works quickly to separate the seeds and remove them. And then fill the fruits with slices of pepper or onions or carrots or orange peel or parts of fish or shellfish, sea shells, etc., and this process to improve the appearance and flavor of the fruits of olives, which encourages consumer demand for this output, and the Spanish fermentation of olive stuffed to C. Packing: The fruits of the olives are either filled manually or automatically in glass containers of a specific capacity and size. Add 6% saline solution with the addition of lactic acid by no more than 0.75%. Arrange the stuffed fruits in the glass containers. So that the slots of fruit stuffed into the glass containers So that the fruits of openings are stuffed to the top and to the outside. The containers are locked under discharge to block the growth of membranes forming membranes or may be closed under normal atmospheric pressure by adding the saline solution to the top of the glass containers and thus there is no vacuum. Some manufacturers resort to pasteurizing glass containers at 75-80 ° C to prevent sedimentation from microbial growths.
1. The first stage: The saline solution at this stage takes a high pH to match it with the olive fruit and to the remaining soda. After 48-72 hours, pH drops quickly on step 6 and salt concentration drops due to the phenomenon of solutions. At this stage, different microorganisms are growing, the most important of which are the gram negative bacilli, which indicates their presence from the H2CO2 bubbles.
2 - Phase II: This phase begins when the PH degree in the solution 6 degrees and take the bacteria lactobacillus growth
And fast and go down with negative gram bacillus that go down definitively. Thus, at this stage, the acidity of the pH increases due to the fact that lactic acid (chickpeas) is produced by fermentation bacteria and fermentation of the sugar spread in saline solution. This process is an important factor in maintaining the quality of the final product.
3. Stage 3: Lactobacillus grows with some types of yeasts during this phase. The pH increases rapidly until the pickling factors stop and when the pH level is at least 4 degrees. After this stage until the fruit is placed in the locked or other containers until Consumption The fruits live and changes occur, which lead to changes in the strength of the fruits including color and taste. These changes are considered acceptable.
4 - Packaging: After the process of pickling takes place the process of packaging of pickled fruits in preparation for taking the necessary actions for marketing and include the process of packaging the following stages: a - Sorting and gradual: where the sorting of fruits damaged and wounded and infected with insects or the color of unwanted or have other defects selected good fruits Where the process of staging is done with special machines. B - Remove the seeds Filling the fruits: The seeds are removed for these fruits either by hand or by a special machine that works quickly to separate the seeds and remove them. And then fill the fruits with slices of pepper or onions or carrots or orange peel or parts of fish or shellfish, sea shells, etc., and this process to improve the appearance and flavor of the fruits of olives, which encourages consumer demand for this output, and the Spanish fermentation of olive stuffed to C. Packing: The fruits of the olives are either filled manually or automatically in glass containers of a specific capacity and size. Add 6% saline solution with the addition of lactic acid by no more than 0.75%. Arrange the stuffed fruits in the glass containers. So that the slots of fruit stuffed into the glass containers So that the fruits of openings are stuffed to the top and to the outside. The containers are locked under discharge to block the growth of membranes forming membranes or may be closed under normal atmospheric pressure by adding the saline solution to the top of the glass containers and thus there is no vacuum. Some manufacturers resort to pasteurizing glass containers at 75-80 ° C to prevent sedimentation from microbial growths.