The sodium diffusion during the debittering of green table olives. Elliptical coordinates model

Authors
Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.
Publication Year
2014
Language
English
Format
article
Status
Published version
Description
Many models had been develops in order to study the diffusion process in fruits. All they were consistent, but they none fits exactly to the shape of the geometry of the fruit.  We had developed a new model into elliptical coordinates in order to can study the diffusion process in ovoid fruits. Its results has a very good agree with the experimental measure that we had made to table olive. It has an annex benefit: when the model is used, the diffusion coefficient value at different time can to calculate to pulp of the ovoid fruits.  
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Fil: Perez Iglesias, J. I.. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Subject
DIFFUSION
DEBITTERING
ELIPTICAL COORDINATES
OLIVES
Biotecnología Industrial
Biotecnología Industrial
INGENIERÍAS Y TECNOLOGÍAS
Access level
Open access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/30492