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

Autores
Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Materia
DIFFUSION
DEBITTERING
ELIPTICAL COORDINATES
OLIVES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30492
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/30492
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The sodium diffusion during the debittering of green table olives. Elliptical coordinates modelMaldonado, Mariela BeatrizPerez, Raul CesarPerez Iglesias, J. I.DIFFUSIONDEBITTERINGELIPTICAL COORDINATESOLIVEShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Many 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; ArgentinaFil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; ArgentinaFil: Perez Iglesias, J. I.. Universidad Tecnológica Nacional. Facultad Regional Mendoza; ArgentinaTime Line Publication2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30492Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.; The sodium diffusion during the debittering of green table olives. Elliptical coordinates model; Time Line Publication; International Journal of Agriculture Innovations and Research; 2; 4; 3-2014; 610-6142319-1473CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ijair.org/index.php/component/jresearch/?view=publication&task=show&id=156info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:10Zoai:ri.conicet.gov.ar:11336/30492instacron: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 10:01:11.093CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
title The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
spellingShingle The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
Maldonado, Mariela Beatriz
DIFFUSION
DEBITTERING
ELIPTICAL COORDINATES
OLIVES
title_short The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
title_full The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
title_fullStr The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
title_full_unstemmed The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
title_sort The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
dc.creator.none.fl_str_mv Maldonado, Mariela Beatriz
Perez, Raul Cesar
Perez Iglesias, J. I.
author Maldonado, Mariela Beatriz
author_facet Maldonado, Mariela Beatriz
Perez, Raul Cesar
Perez Iglesias, J. I.
author_role author
author2 Perez, Raul Cesar
Perez Iglesias, J. I.
author2_role author
author
dc.subject.none.fl_str_mv DIFFUSION
DEBITTERING
ELIPTICAL COORDINATES
OLIVES
topic DIFFUSION
DEBITTERING
ELIPTICAL COORDINATES
OLIVES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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
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.  
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/30492
Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.; The sodium diffusion during the debittering of green table olives. Elliptical coordinates model; Time Line Publication; International Journal of Agriculture Innovations and Research; 2; 4; 3-2014; 610-614
2319-1473
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30492
identifier_str_mv Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.; The sodium diffusion during the debittering of green table olives. Elliptical coordinates model; Time Line Publication; International Journal of Agriculture Innovations and Research; 2; 4; 3-2014; 610-614
2319-1473
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.ijair.org/index.php/component/jresearch/?view=publication&task=show&id=156
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Time Line Publication
publisher.none.fl_str_mv Time Line Publication
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_ 1842269680755015680
score 13.13397

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