Grasas y Aceites, Vol 54, No 4 (2003)

Sodium diffusion in green olives during the debittering. I: Effect of lye concentration.


https://doi.org/10.3989/gya.2003.v54.i4.221

Mariela B. Maldonado
Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo, Argentina

Carlos A. Zuritz
Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo, Argentina

Alejandro D. Gascón
Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo, Argentina

Enrique Rey
Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo, Argentina

Abstract


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.

Keywords


Debittering; Diffusion; Green olives; Sodium; Variety Arauco/Criolla

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