Contribution to the validation of thermal pasteurization treatment of green olives canned

This work is interested in the process of the validation of the thermal scale applied by the company for canning of green olives of table. scale conceived presents a tender of the product to!a temperature t° constant of 90°c during at least 20min “stage of t°”. in the course of the processing time, recordings of temperatures in the autoclave were carried out, mainly at the critical or cold points which present the center of the product and the medium of the 4 shopping carts arranged on a welldefined plane. calculations of the pasteurization values and the parameters of transfers of heat in the product are given for the product in each shopping cart. the data obtained show that shopping carts 1.2 and 3 are located in a colder zone compared to the shopping cart 4 which is located in the zone which receives the most heat. however, the! pasteurization values determined in the four shopping carts located at!various places of the autoclave are all higher (vs1:34.6; vs2: 36.9; vs3: 34.9; vs4: 40.6) with!the value f0=30min reference!necessary for the pasteurization of green olives of table to!t°=90°c.this confirms the attack of commercial sterility and the validity of the scale. organoleptic analyses of parameters are carried out to confirm nutritional and medical quality at the same time preserves of green olives produced by the company.