The sodium diffusion during the debittering of green table olives. Elliptic coordinates model.

M. B. MALDONADO; PÉREZ RAÚL; PEREZ IGLESIA

Simposio; International Symposium On Olive Growing; 2012

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So far we have tested numerous models to study the diffusion process in green table olives. A thin plate model, hollow sphere model and a model of a hollow cylinder. While they all have been consistent as to determine the order of magnitude of the effective diffusion coefficient, none is exactly matched to the shape of the fruit geomérica. Given that olives can be classified by its ovoid shape, spherical and elongated and elliptical, is now presented a model suitable for possibly elliptical coordinates the ovoid, elliptical olives. The effective diffusion coefficient for coodenadas elliptical soda is approximately 10-10m2 / s for olives soda desamarizadas with 2.5% NaOH, is consistent with the values ​​achieved with other models, thereby validating the new data model.