A SIMPLE METHOD TO DETERMINE DIFFUSION OF SODIUM IN THE EPIDERMIS OF GREEN OLIVES
| Autor: | Mariela Beatriz Maldonado, Carlos A. Zuritz |
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| Rok vydání: | 2004 |
| Předmět: | |
| Zdroj: | Journal of Food Process Engineering. 27:328-344 |
| ISSN: | 1745-4530 0145-8876 |
| Popis: | The present study reports a simple method, both mathematical andexperimental, to determine variable effective diffusion coefficients for sodiumthrough the skins of olives. Skins removed from green olives, variety Arauco(also known as Criolla), were studied using a lye concentration of 2.25% (w/w) of NaOH at 20C. The diffusion of sodium was evaluated through fresh skinsand previously alkali-treated skins. The measured values of effective diffusioncoefficients for untreated (fresh) olive skins increased two orders of magnitudeduring the processing time, from 10 - 12 to 10 - 10 m 2 /s. Whereas, the effectivediffusion coefficients determined for previously treated olive skins were of theorder of 10 - 10 m 2 /s and increased very little with treatment time. INTRODUCTION In biological systems, the phenomena of solute diffusion can be studiedat different structural levels in order to evaluate their influence in variousagronomic and processing treatments.The diffusion of sodium chloride has been investigated by several authorsin various foodstuffs; in pork meat by Kormendy and Ganter (1958) and Wood(1966); in pickles by Pflug |
| Databáze: | OpenAIRE |
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