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

Autores
Maldonado, Mariela; Perez, Raul Cesar; Perez Iglesias, José 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.
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Fil: Perez Iglesias, José I. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Fuente
International Journal of Agriculture Innovations and Research 2 (4) : 610-614 (Jan. 2014)
Materia
Olea Europaea
Modelos Matemáticos
Fenómeno Físico
Difusión
Mathematical Models
Physical Phenomena
Diffusion
Sodium
Sodio
Olivo
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4377
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4377
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling The sodium diffusion during the debittering of green table olives. Elliptical coordinates modelMaldonado, MarielaPerez, Raul CesarPerez Iglesias, José I.Olea EuropaeaModelos MatemáticosFenómeno FísicoDifusiónMathematical ModelsPhysical PhenomenaDiffusionSodiumSodioOlivoMany 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.EEA MendozaFil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; ArgentinaFil: Perez Iglesias, José I. Universidad Tecnológica Nacional. Facultad Regional Mendoza; ArgentinaTimeland Publication2019-02-01T15:09:35Z2019-02-01T15:09:35Z2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdfhttp://hdl.handle.net/20.500.12123/43772319-1473International Journal of Agriculture Innovations and Research 2 (4) : 610-614 (Jan. 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:47Zoai:localhost:20.500.12123/4377instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:48.023INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Olea Europaea
Modelos Matemáticos
Fenómeno Físico
Difusión
Mathematical Models
Physical Phenomena
Diffusion
Sodium
Sodio
Olivo
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
Perez, Raul Cesar
Perez Iglesias, José I.
author Maldonado, Mariela
author_facet Maldonado, Mariela
Perez, Raul Cesar
Perez Iglesias, José I.
author_role author
author2 Perez, Raul Cesar
Perez Iglesias, José I.
author2_role author
author
dc.subject.none.fl_str_mv Olea Europaea
Modelos Matemáticos
Fenómeno Físico
Difusión
Mathematical Models
Physical Phenomena
Diffusion
Sodium
Sodio
Olivo
topic Olea Europaea
Modelos Matemáticos
Fenómeno Físico
Difusión
Mathematical Models
Physical Phenomena
Diffusion
Sodium
Sodio
Olivo
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.
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Fil: Perez Iglesias, José 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 2014-01
2019-02-01T15:09:35Z
2019-02-01T15:09:35Z
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 https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf
http://hdl.handle.net/20.500.12123/4377
2319-1473
url https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf
http://hdl.handle.net/20.500.12123/4377
identifier_str_mv 2319-1473
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Timeland Publication
publisher.none.fl_str_mv Timeland Publication
dc.source.none.fl_str_mv International Journal of Agriculture Innovations and Research 2 (4) : 610-614 (Jan. 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341363057688576
score 12.623145

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