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 DL, respectively. With lye at 2.25% of NaOH at 15ºC, 20ºC and 25ºC, the DL values ranged between 2.27x10-09 and 4.24x10-09 m2/s, while the DS 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

1.
Maldonado MB, Zuritz CA. Diffusion of sodium during the alkali treatment of olives aloreña variety. grasasaceites [Internet]. 2004Dec.30 [cited 2022Dec.10];55(4):409-14. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/208

Issue

Section

Research

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