Cumulative lethal rate during heat processes performed at temperatures below 100 ºC. A value of at least 15 units must be reached. Propionic bacteria are considered the reference micro–organisms for table olives, for which the equation of the thermal death time is defined by a reference temperature

Temperature corresponding to a decimal reduction time which, together with the z curve, defines the logarithmic representation of the thermal death time (T.D.T.) curve of a given micro–organism.

Parameter determined by the number of fruits in a kilogram or hectogram which gives rise to a size scale. In the case of stoned olives or stuffed olives (after removing the stuffing), the size specified is the size of the original whole olive. For the purpose of checking, the number of stoned olives

Packing line equipment specially designed to seal plastic bags.

Electronic equipment in the packing line designed specifically to sort defective olives by categories and/or colour hues.

Point of the pack where heat arrives last and where the temperature used for calculating sterilisation or pasteurisation heat treatment for each product and pack should be determined.

Point of the autoclave where heat arrives last and where the packs used to study pack sterilisation time should be placed.

In the case of a packed product, the total weight of the food product contained in the pack.