Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco


  • M. B. Maldonado CONICET
  • C. A. Zuritz CONICET
  • N. Miras CONICET



Debittering, Diffusion, Green olives, Reducing sugars, Sodium chloride


The green olive variety Arauco were debittered using lye concentrations of, 2.50% NaOH.They were then subjected to two rinsing processes with tap water. Next, the olives were cured with brines at 7%, 10% and 13% sodium chloride concentration. During this curing process, the loss of reducing sugars from the olives, and the diffusion of sodium chloride into the olives were quantified. Effective diffusion coefficients of both solutes in the skin and the flesh were calculated for this period using a diffusion model for a composite hollow sphere. The skin effective diffusion coefficients for both solutes ranged from entre 8,27x10-14- m2/s to 4,04x10-13 m2/s. The flesh coefficients varied from 2,92x10-9 m2/s to 3,99x10-9 m2/s for sodium chloride and from 9,76x10-11 m2/s to 2,22x10-10 m2/s for reducing sugars.


Download data is not yet available.


Bobillo M, Marshall VM. 1991. Effect of salt and culture aeration on lactate and acetate production by Lactobacillus plantarum. Food Microbiol. 8,153-160. doi:10.1016/0740-0020(91)90008-P

Bomben JL, Durkee EL, Lowe E, Secor GE. 1974. A laboratory study of countercurrent desalting of pickles. J. Food Sci. 39, 260-268. doi:10.1111/j.1365-2621.1974.tb02870.x

Desai MH. 1977. Analysis of non-equilibrium multistage countercurrent leaching system. Ph. D. Thesis, Food Eng. Dept., University of Massachusetts Amherst.

Drusas A, Vagenas GK, Saravacos GD. 1988. Diffusion of sodium chloride in green olives. J. Food Eng. 7, 211-222. doi:10.1016/0260-8774(88)90004-0

Durán Quintana MC, Barranco RC, García García P, Brenes Balbuena M, Garrido Fernández A. 1997. Bacterias del ácido láctico en la fermentación de aceitunas de mesa. Grasas Aceites. 48, 297-311.

Fernández MH, Uceda Ojeda M, García-Ortiz Rodríguez A, Morales Bernardino J, Friaz Ruiz L, Fernández García A. 1991. Apuntes: Elaboración de aceite de oliva de calidad. Junta de Andalucía Consejería de Agricultura y Pesca. 5/91, 36-38.

Fernández-Diez MJ. 1985. Biotecnología de la aceituna de mesa. Publicaciones CSIC. Sevilla, Madrid. ICMSF. Microorganisms in Foods 2: Sampling for microbiological analysis: Principles and specific applications. 2nd Ed. 1986. Toronto. University of Toronto Press.

Kormendy L and Ganter G. 1958. Zlebensittel utersuchun Forsch.107:113. In Wood (1966).

Liu H. 1992. A kinetic study of salt diffusion in potato at high temperature. Int. J. Food Sci. Tech. 27, 443 455.

Maldonado MB, Zuritz CA. 2004. Difusión de sodio durante el tratamiento alcalino de aceitunas variedad Aloreña. Grasas Aceites 55, 409-414.

Maldonado MB, Zuritz CA, Assof M. 2008. Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment. J. Food Eng. 84, 224–230. doi:10.1016/j.jfoodeng.2007.04.033

Marsilio V. 1990. Estado de la investigación sobre las aceitunas de mesa del Instituto Experimental de Elaiotecnia de Pesacara. Olivae 33, 30-42.

Marsilio V, Lanza B. 1998. Characterization of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. J. Sci. Food Agric. 76, 520-524. doi:10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I

Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31, 426-428. doi:10.1021/ac60147a030

Pflug IJ, Fellers PJ, Gurevitz D. 1967. Diffusion rates in the desalting of pickles. Food Tech. 21, 1634-1638.

Raoult-Wack AL. 1994. Advances in osmotic dehydration. Trends Food Sci. Tech. 5, 255–260. doi:10.1016/0924-2244(94)90018-3

Raoult-Wack AL, Lafont F, Rios G, Guilbert S. 1989. Osmotic dehydration: Study of mass transfer in terms of engineering properties. In A. S. Mujjumdar & M. Roques (Eds.), Drying ’89 (pp. 487–495). Hemisphere.

Rastogi NK, Niranjan K. 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. J. Food Sci. 63, 508–511. doi:10.1111/j.1365-2621.1998.tb15774.x

Rastogi NK, Eshtisghi MN, Knorr D. 1999. Accelerated mass transfer during osmotic dehydration of high intensity electrical fieldpulse pretreated carrots. J. Food Sci. 64, 1020–1023. doi:10.1111/j.1365-2621.1999.tb12272.x

Rodriguez de la Borbolla y Alcalá JM, Rejano NL. 1979. Sobre la preparación de aceitunas de estilo sevillano. La fermentación I. Grasas aceites. 30, 175-185.

Skoog DF, West DM. 1976. Fundamentals of analytical chemistry. Holt, Rinehart and Winston, New York.

Stahl R, Loncin M. 1979. Prediction of diffusion in solid foodstuffs. J. Food Process. Pres. 3, 213-223. doi:10.1111/j.1745-4549.1979.tb00582.x

Wood, F.W. 1966. The diffusion of salt in pork muscle and fat tissue. J. Sci. Food Agric. 7, 138-140. doi:10.1002/jsfa.2740170309 PMid:5934934




How to Cite

Maldonado MB, Zuritz CA, Miras N. Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco. grasasaceites [Internet]. 2008Sep.30 [cited 2022Dec.1];59(3):267-73. Available from: