Sodium diffusion in green olives during the debittering. II: effect of lye temperature

Authors

  • C. A. Zuritz Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo
  • M. B. Maldonado Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo
  • A. D. Gascón Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo

DOI:

https://doi.org/10.3989/gya.2003.v54.i4.222

Keywords:

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

Abstract


The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 2,25%, at 15, 20 y 25 ºC. The experimental data were correlated with the equation: C=C1 + P0 x e -P1X x senh (P2t) x eP3Te (X=diffusion distance, t=time, Te=treatment temperature) and this equation was used to calculate the sodium concentration gradients (dC/dX). Were required 23 hours at 15 ºC and 7 hours a t 25 ºC in order to attain the same final concentration gradient. Matching the final concentration gradients with that of the treatment at 20 ºC, the treatments at 15 and 25 ºC could be ended at 15 and 4,5 hours respectively. These findings quantitatively corroborate the significance of controlling the lye temperature.

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Published

2003-12-30

How to Cite

1.
Zuritz CA, Maldonado MB, Gascón AD. Sodium diffusion in green olives during the debittering. II: effect of lye temperature. grasasaceites [Internet]. 2003Dec.30 [cited 2022Dec.7];54(4):365-70. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/222

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Research