Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment

Autores
Maldonado, Mariela Beatriz; Zuritz, Carlos Alberto; Assof Roa, Mariela Vanesa
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Green olives variety Arauco were debittered using lye concentrations of 2.00%, 2.50% and 3.00% of NaOH. Each treatment was then subjected to two rinsing processes with tap water. Next, the olives were cured with brine at 10% sodium chloride concentration. During this curing process, the loss of reducing sugars from, and the diffusion of sodium chloride into the olives was 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 debittering and rinsing processes, produced greater losses of reducing sugars from the olives with increasing lye concentration. The skin effective diffusion coefficients for both solutes ranged between 1.13x10_13 m2/s and 2.13x10_13 m2/s and were unaffected by lye concentration. The flesh coefficients varied between 2.50x10_09 m2/s and 4.05 x10_09 m2/s for sodium chloride and between 1.57x10_10 m2/s and 5.57x10_10 m2/s for reducing sugars and increased with increasing lye concentration. Considering the overall process (debittering/rinsing/curing), the extra time required for debittering with lye at 2.0% is amply compensated during the curing process in terms of release of reducing sugars (needed for the lactic fermentation) into the brine.
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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Zuritz, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial; Argentina
Fil: Assof Roa, Mariela Vanesa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Materia
DIFUSSION
SODIUM CHLORIDE
GLUCOSE ALKALI
DEBITTERING
GREEN OLIVES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127530
Acceder
id CONICETDig_e44723f430f2597ff158a1f4d797a9df
oai_identifier_str oai:ri.conicet.gov.ar:11336/127530
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatmentMaldonado, Mariela BeatrizZuritz, Carlos AlbertoAssof Roa, Mariela VanesaDIFUSSIONSODIUM CHLORIDEGLUCOSE ALKALIDEBITTERINGGREEN OLIVEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Green olives variety Arauco were debittered using lye concentrations of 2.00%, 2.50% and 3.00% of NaOH. Each treatment was then subjected to two rinsing processes with tap water. Next, the olives were cured with brine at 10% sodium chloride concentration. During this curing process, the loss of reducing sugars from, and the diffusion of sodium chloride into the olives was 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 debittering and rinsing processes, produced greater losses of reducing sugars from the olives with increasing lye concentration. The skin effective diffusion coefficients for both solutes ranged between 1.13x10_13 m2/s and 2.13x10_13 m2/s and were unaffected by lye concentration. The flesh coefficients varied between 2.50x10_09 m2/s and 4.05 x10_09 m2/s for sodium chloride and between 1.57x10_10 m2/s and 5.57x10_10 m2/s for reducing sugars and increased with increasing lye concentration. Considering the overall process (debittering/rinsing/curing), the extra time required for debittering with lye at 2.0% is amply compensated during the curing process in terms of release of reducing sugars (needed for the lactic fermentation) into the brine.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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Zuritz, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial; ArgentinaFil: Assof Roa, Mariela Vanesa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaElsevier2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127530Maldonado, Mariela Beatriz; Zuritz, Carlos Alberto; Assof Roa, Mariela Vanesa; Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment; Elsevier; Journal of Food Engineering; 84; 2; 12-2008; 224-2300260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.cominfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.04.033info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:38Zoai:ri.conicet.gov.ar:11336/127530instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:39.237CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
title Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
spellingShingle Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
Maldonado, Mariela Beatriz
DIFUSSION
SODIUM CHLORIDE
GLUCOSE ALKALI
DEBITTERING
GREEN OLIVES
title_short Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
title_full Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
title_fullStr Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
title_full_unstemmed Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
title_sort Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
dc.creator.none.fl_str_mv Maldonado, Mariela Beatriz
Zuritz, Carlos Alberto
Assof Roa, Mariela Vanesa
author Maldonado, Mariela Beatriz
author_facet Maldonado, Mariela Beatriz
Zuritz, Carlos Alberto
Assof Roa, Mariela Vanesa
author_role author
author2 Zuritz, Carlos Alberto
Assof Roa, Mariela Vanesa
author2_role author
author
dc.subject.none.fl_str_mv DIFUSSION
SODIUM CHLORIDE
GLUCOSE ALKALI
DEBITTERING
GREEN OLIVES
topic DIFUSSION
SODIUM CHLORIDE
GLUCOSE ALKALI
DEBITTERING
GREEN OLIVES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Green olives variety Arauco were debittered using lye concentrations of 2.00%, 2.50% and 3.00% of NaOH. Each treatment was then subjected to two rinsing processes with tap water. Next, the olives were cured with brine at 10% sodium chloride concentration. During this curing process, the loss of reducing sugars from, and the diffusion of sodium chloride into the olives was 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 debittering and rinsing processes, produced greater losses of reducing sugars from the olives with increasing lye concentration. The skin effective diffusion coefficients for both solutes ranged between 1.13x10_13 m2/s and 2.13x10_13 m2/s and were unaffected by lye concentration. The flesh coefficients varied between 2.50x10_09 m2/s and 4.05 x10_09 m2/s for sodium chloride and between 1.57x10_10 m2/s and 5.57x10_10 m2/s for reducing sugars and increased with increasing lye concentration. Considering the overall process (debittering/rinsing/curing), the extra time required for debittering with lye at 2.0% is amply compensated during the curing process in terms of release of reducing sugars (needed for the lactic fermentation) into the brine.
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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Zuritz, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial; Argentina
Fil: Assof Roa, Mariela Vanesa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description Green olives variety Arauco were debittered using lye concentrations of 2.00%, 2.50% and 3.00% of NaOH. Each treatment was then subjected to two rinsing processes with tap water. Next, the olives were cured with brine at 10% sodium chloride concentration. During this curing process, the loss of reducing sugars from, and the diffusion of sodium chloride into the olives was 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 debittering and rinsing processes, produced greater losses of reducing sugars from the olives with increasing lye concentration. The skin effective diffusion coefficients for both solutes ranged between 1.13x10_13 m2/s and 2.13x10_13 m2/s and were unaffected by lye concentration. The flesh coefficients varied between 2.50x10_09 m2/s and 4.05 x10_09 m2/s for sodium chloride and between 1.57x10_10 m2/s and 5.57x10_10 m2/s for reducing sugars and increased with increasing lye concentration. Considering the overall process (debittering/rinsing/curing), the extra time required for debittering with lye at 2.0% is amply compensated during the curing process in terms of release of reducing sugars (needed for the lactic fermentation) into the brine.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127530
Maldonado, Mariela Beatriz; Zuritz, Carlos Alberto; Assof Roa, Mariela Vanesa; Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment; Elsevier; Journal of Food Engineering; 84; 2; 12-2008; 224-230
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127530
identifier_str_mv Maldonado, Mariela Beatriz; Zuritz, Carlos Alberto; Assof Roa, Mariela Vanesa; Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment; Elsevier; Journal of Food Engineering; 84; 2; 12-2008; 224-230
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.04.033
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269415268155392
score 13.13397

Publicaciones similares