Sodium diffusion in green olives during the debittering. I: Effect of lye concentration.

Autor: Mariela B. Maldonado, Carlos A. Zuritz, Alejandro D. Gascón, Enrique Rey

Publikováno v: Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)

The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 1,50; 2,25 y 3,00%, at 20 ºC. With lye of 1,50%, the diffusion is apparently controlled by skin resistance resulti

Externí odkaz: https://doaj.org/article/ca0b1ccc4e394e50ad905476a20b2b42

Difusión de sodio en aceitunas verdes durante el tratamiento alcalino. II: efecto de la temperatura de la lejía

Autor: Gascón, A. D., Maldonado, M. B., Zuritz, C. A.

Publikováno v: Grasas y Aceites, Vol 54, Iss 4, Pp 365-370 (2003)

The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 2,25%, at 15, 20 y 25 ºC. The experimental data were correlated with the equation: C=C1 + P0 x e -P1X x senh (P2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::7b48d55fb32f21bc4455619d2abac21c
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/222/222

Difusión de sodio en aceitunas verdes durante el tratamiento alcalino. I: Efecto de la concentración de la lejía

Autor: Mariela Beatriz Maldonado, Enrique Rey, Carlos A. Zuritz, Alejandro Gascón

Publikováno v: Grasas y Aceites; Vol. 54 No. 4 (2003); 358-364
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 358-364
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)

The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 1,50; 2,25 y 3,00%, at 20 ºC. With lye of 1,50%, the diffusion is apparently controlled by skin resistance resulti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0e82d57669473107253768813ff7ef
https://doi.org/10.3989/gya.2003.v54.i4.221

Modelación matemática del proceso de tratamiento con hidróxido sódico de aceitunas verdes de mesa

Autor: Mariela Beatriz Maldonado, Carlos A. Zuritz

Publikováno v: Grasas y Aceites; Vol. 54 No. 2 (2003); 180-187
Grasas y Aceites; Vol. 54 Núm. 2 (2003); 180-187
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 2, Pp 180-187 (2003)

A diffusion model for a composite-wall, hollow semi-infinite cylinder, consisting of a thin skin and a thicker flesh, with constant flesh and skin effective diffusion coefficients, DL and DS, respectively, was successfully adjusted to the experimenta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0281b796352facfa240494bd0a63ba
https://doi.org/10.3989/gya.2003.v54.i2.263

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