INVESTIGADORES
WUILLOUD Rodolfo German
congresos y reuniones científicas
Título:
Un modelo simple de difusión que tiene lugar durante el proceso de desamarizado de aceitunas verdes de mesa II
Autor/es:
MALDONADO, MARIELA B.; ZURITZ, CARLOS A.; WUILLOUD, RODOLFO G.; BAGETA, CARLOS R.; TERRENI, JORGE; SANCHEZ, MARIA J.
Lugar:
Mendoza
Reunión:
Congreso; II CONGRESO INTERNACIONAL EN NUTRICIÓN, CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS (CINTA 2010); 2010
Institución organizadora:
Universidad Juan Agustín Maza
Resumen:
A hipothetical simplified description of the dynamic of ionic charge changes and unwinding of pectinic structure during the debittering process of green olives has been proposed. The change in the concentration of sodium and calcium ions during  the debittering process was quantified in the olives flesh and in the lye by cuantification  of Na and Ca. Also was evaluated the firmess of the olives during the process and reducing sugars were measure too. Finally  the effective diffusion coeficients were calculated for sodium and calcium using a diffusion model for a composite flat plate and constant diffusion coefficients.