@article{Maldonado_Zuritz_Gascón_Rey_2003, title={Sodium diffusion in green olives during the debittering. I: Effect of lye concentration.}, volume={54}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/221}, DOI={10.3989/gya.2003.v54.i4.221}, abstractNote={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<sup>-B</sup> (t=diffusion time), then A and B were correlated with sodium penetration distances.}, number={4}, journal={Grasas y Aceites}, author={Maldonado, Mariela B. and Zuritz, Carlos A. and Gascón, Alejandro D. and Rey, Enrique}, year={2003}, month={Dec.}, pages={358–364} }