Diffusion of sodium during the alkali treatment of olives <i>aloreña</i> variety

Mariela B. Maldonado; Carlos A. Zuritz

doi:10.3989/gya.2004.v55.i4.208

Diffusion of sodium during the alkali treatment of olives aloreña variety

Authors

Mariela B. Maldonado Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo
Carlos A. Zuritz Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo

DOI:

https://doi.org/10.3989/gya.2004.v55.i4.208

Keywords:

Alkali, Aloreña variety, Debittering, Diffusion, Green olives, Sodium

Abstract

A sodium diffusion model in a hollow sphere was adjusted with a high degree of correlation (0.97S and D_L, respectively. With lye at 2.25% of NaOH at 15ºC, 20ºC and 25ºC, the D_L values ranged between 2.27x10^-09 and 4.24x10^-09 m²/s, while the D_S values ranged from 1.49x10^-12 to 7.38x10^-12 m²/s. The diffusion coefficients increased with temperature. Activation energies of diffusion of sodium were 45.07 and 115.28 kJ/mol, for the pulp and the skin respectively.

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Published

2004-12-30

How to Cite

Maldonado MB, Zuritz CA. Diffusion of sodium during the alkali treatment of olives aloreña variety. Grasas aceites [Internet]. 2004Dec.30 [cited 2025May1];55(4):409-14. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/208

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Issue

Vol. 55 No. 4 (2004)

Section

Research

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