Abstract The effect of thermal treatment (60 °C for 0–45 min) on the flow behavior of wild olive (Elaeagnus latifolia) pulp, and the sensory and textural properties of the developed fruit leather were investigated. The suitability of Cross, Carreau and Carreau-Yasuda models was examined to explain the flow behavior of olive pulp; Carreau model with high correlation coefficients (r = 0.985–0.998, p ≤ 0.01) was the best. The experimental yield stress and apparent viscosity of thermally treated pulp were higher than that of native pulp. The leather obtained after 15min of heat treatment followed by drying of pulp exhibited high peak force (0.87 N), failure energy (2.35 mJ) and elongation (20.5%). The cluster analysis concerning the attributes of the pulp and leather indicated that the apparent viscosity and elongation possessed a poor inter-relation. The physicochemical properties showed that the prepared leathers contained high amounts of phenolic compounds. Thermal treatment of olive pulp is thus a feasible method to prepare health-benefitting fruit leather.

中文翻译：

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橄榄 (Elaeagnus latifolia) 纸浆和皮革：热处理后的表征和质量属性之间的相互关系

摘要 研究了热处理（60 °C 0-45 分钟）对野生橄榄（Elaeagnus latifolia）果肉流动行为的影响，以及开发的果皮的感官和质地特性。检查了 Cross、Carreau 和 Carreau-Yasuda 模型的适用性，以解释橄榄果肉的流动行为；具有高相关系数（r = 0.985–0.998，p ≤ 0.01）的 Carreau 模型是最好的。热处理纸浆的实验屈服应力和表观粘度高于天然纸浆。经过 15 分钟的热处理和纸浆干燥后获得的皮革表现出高峰值力 (0.87 N)、破坏能 (2.35 mJ) 和伸长率 (20.5%)。对纸浆和皮革属性的聚类分析表明，表观粘度和伸长率之间的相关性较差。理化性质表明制备的皮革含有大量酚类化合物。因此，橄榄果肉的热处理是制备有益健康的果皮的可行方法。