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

Authors

  • Mariela B. Maldonado Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo
  • Carlos A. Zuritz Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo
  • Alejandro D. Gascón Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo
  • Enrique Rey Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo

DOI:

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

Keywords:

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

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.

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Published

2003-12-30

How to Cite

1.
Maldonado MB, Zuritz CA, Gascón AD, Rey E. Sodium diffusion in green olives during the debittering. I: Effect of lye concentration. grasasaceites [Internet]. 2003Dec.30 [cited 2022Dec.7];54(4):358-64. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/221

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Section

Research

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