Journal of Food Quality / 2018 / Article / Tab 2

Research Article

A Combined System of Ground Well and Composted Olive Cake for Hot Water Production at Olive Mills

Table 2

Moisture contents and water activity of olive cake during 90 days of fermentation.

Fermentation period (day)Moisture contents (%)Water activity

034.7 ± 2.20.95 ± 0.03
3033.3 ± 2.10.93 ± 0.04
6034.1 ± 2.50.94 ± 0.05
9035.6 ± 2.10.96 ± 0.04

Means ± SD.