INVESTIGADORES
MALDONADO mariela beatriz
artículos
Título:
A SIMPLE METHOD TO DETERMINE DIFFUSION OF SODIUM IN THE EPIDERMIS OF GREEN OLIVES
Autor/es:
C. A. ZURITZ; M.B. MALDONADO
Revista:
JOURNAL OF FOOD PROCESS ENGINEERING
Editorial:
Blackwell Publishing
Referencias:
Año: 2004 vol. 27 p. 328 - 344
ISSN:
0145-8876
Resumen:
The present study reports a simple method, both mathematical and experimental, to determine variable effective diffusion coefficients for sodium through 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 skins and previously alkali-treated skins. The measured values of effective diffusion coefficients for untreated (fresh) olive skins increased two orders of magnitude during the processing time, from 10-12 to 10-10 m2/s. Whereas, the effective diffusion coefficients determined for previously treated olive skins were of the order of 10-10 m2/s and increased very little with treatment time
