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 |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 2003 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.2003.v54.i4.221 |
| Popis: | 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 resulting in smaller sodium concentrations and a more uniform debittering. With lye of 3,00%, the diffusion is more affected by flesh resistance, resulting in greater sodium concentrations and less uniform debittering. With lye of 2,25%, the diffusion of sodium is controlled by skin resistance at first and by flesh resistance thereafter. From this study, a final average concentration of 0,20 meq-Na/g-olive could be inferred as an appropriate treatment value. The experimental data were correlated with the equation: C=Ci+A*t-B (t=diffusion time), then A and B were correlated with sodium penetration distances. |
| Databáze: | Directory of Open Access Journals |
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