A simple model of the diffusion phenomena taking place during the debittering process of green table olives
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration of Ca increased from 0.018 to 0.0252 meq Ca/g of ol...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2011-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296 |
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| author | Mariela B. Maldonado Carlos A. Zuritz Rodolfo G. Wuilloud Carlos R. Bageta Jorge Terreni María José Sánchez |
| author_facet | Mariela B. Maldonado Carlos A. Zuritz Rodolfo G. Wuilloud Carlos R. Bageta Jorge Terreni María José Sánchez |
| author_sort | Mariela B. Maldonado |
| collection | DOAJ |
| description | The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration of Ca increased from 0.018 to 0.0252 meq Ca/g of olive flesh. The firmness of the olives decreased almost linearly from 375 gf to 235 gf during the alkali treatment. The olives also suffered a 25.9% loss in their initial content of reducing sugars. A hypothetical simplified description of the dynamic of ionic charge changes and unwinding of the pectinic structure during the debittering process of green olives has been proposed. In addition, the effective diffusion coefficients were calculated for sodium and calcium using a diffusion model for a composite flat plate and constant diffusion coefficients. The coefficients for both solutes were in the order of 10–12 m2/s for the skin and 10–10 m2/s for the flesh. In both cases, the diffusion coefficients of Na were larger than the diffusion coefficients of Ca. |
| first_indexed | 2024-12-14T22:40:51Z |
| format | Article |
| id | doaj.art-924aca324e544d3ab006d93efd000af9 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-14T22:40:51Z |
| publishDate | 2011-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-924aca324e544d3ab006d93efd000af92022-12-21T22:44:58ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142011-03-01621394810.3989/gya.0228101268A simple model of the diffusion phenomena taking place during the debittering process of green table olivesMariela B. Maldonado0Carlos A. Zuritz1Rodolfo G. Wuilloud2Carlos R. Bageta3Jorge Terreni4María José Sánchez5Research Scientists of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Instituto Nacional de Tecnología Agropecuaria EEA-Mendoza (INTA)Research Scientists of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Facultad de Ciencias Agrarias, Universidad Nacional de CuyoResearch Scientists of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Instituto de Ciencias Básicas, Universidad Nacional de CuyoFacultad de Ciencias Agrarias, Universidad Nacional de CuyoFacultad de Ciencias Agrarias, Universidad Nacional de CuyoInstituto Nacional de Tecnología Agropecuaria EEA-Mendoza (INTA)The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration of Ca increased from 0.018 to 0.0252 meq Ca/g of olive flesh. The firmness of the olives decreased almost linearly from 375 gf to 235 gf during the alkali treatment. The olives also suffered a 25.9% loss in their initial content of reducing sugars. A hypothetical simplified description of the dynamic of ionic charge changes and unwinding of the pectinic structure during the debittering process of green olives has been proposed. In addition, the effective diffusion coefficients were calculated for sodium and calcium using a diffusion model for a composite flat plate and constant diffusion coefficients. The coefficients for both solutes were in the order of 10–12 m2/s for the skin and 10–10 m2/s for the flesh. In both cases, the diffusion coefficients of Na were larger than the diffusion coefficients of Ca.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296calciumdiffusiondebittering of green olivesionic chargesodium |
| spellingShingle | Mariela B. Maldonado Carlos A. Zuritz Rodolfo G. Wuilloud Carlos R. Bageta Jorge Terreni María José Sánchez A simple model of the diffusion phenomena taking place during the debittering process of green table olives Grasas y Aceites calcium diffusion debittering of green olives ionic charge sodium |
| title | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_full | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_fullStr | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_full_unstemmed | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_short | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_sort | simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| topic | calcium diffusion debittering of green olives ionic charge sodium |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296 |
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