Mathematical modelling of the process of the lye treatment of table green olives

Authors

  • M. B. Maldonado Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo
  • C. A. Zuritz Facultad de Ciencias Agrarias - Universidad Nacional de Cuyo

DOI:

https://doi.org/10.3989/gya.2003.v54.i2.263

Keywords:

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

Abstract


A diffusion model for a composite-wall, hollow semi-infinite cylinder, consisting of a thin skin and a thicker flesh, with constant flesh and skin effective diffusion coefficients, DL and DS, respectively, was successfully adjusted to the experimental data obtained during the debittering of green olives variety Arauco or Criolla at 15 ºC, 20 ºC and 25ºC and lye concentrations of 1.50 %, 2.25 % and 3.00 % of NaOH. The DL values ranged between 7.18x10-11 and 1.18x10-09 m2/s, and increased with increasing temperature and lye concentration. The DS values were almost two order of magnitude less than the DL values, and also increased with increasing lye concentration and temperature. They ranged between 4.30x10-12 y 9.32 x10-12 m2/s. Activation energies of diffusion of sodium were respectively for the pulp, 85.48, 77.03 and 71.90 kJ/mol, and 30.24; 29.38 and 22.88 kJ/mol for the skin, for lye concentrations of 1.50 %, 2.25 % and 3.00 %.

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Published

2003-06-30

How to Cite

1.
Maldonado MB, Zuritz CA. Mathematical modelling of the process of the lye treatment of table green olives. grasasaceites [Internet]. 2003Jun.30 [cited 2021Dec.4];54(2):180-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/263

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Section

Research