A simple model of the diffusion phenomena taking place during the debittering process of green table olives

Autor: Mariela B. Maldonado, Carlos A. Zuritz, Rodolfo G. Wuilloud, Carlos R. Bageta, Jorge Terreni, María José Sánchez

Publikováno v: Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)

The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o

Externí odkaz: https://doaj.org/article/924aca324e544d3ab006d93efd000af9

Un modelo simple del fenómeno de difusión que tiene lugar durante el proceso de desamarizado de aceitunas verdes de mesa

Autor: Jorge Terreni, Carlos A. Zuritz, Carlos R. Bageta, Rodolfo G. Wuilloud, Mariela Beatriz Maldonado, María José Sánchez

Publikováno v: Grasas y aceites 62 (1) : 39-48 (enero-marzo 2011)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
Grasas y Aceites; Vol. 62 No. 1 (2011); 39-48
Grasas y Aceites; Vol. 62 Núm. 1 (2011); 39-48
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::429fd485fb9a2910fda514e6fed3024c
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296