A simple model of the diffusion phenomena taking place during the debittering process of green table olives

The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration of Ca increased from 0.018 to 0.0252 meq Ca/g of ol...

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Bibliographic Details

Main Authors:	Maldonado, Mariela, Zuritz, Carlos A., Wuilloud, Rodolfo G., Bageta, Carlos R., Terreni, Jorge, Sanchez, María José
Format:	Artículo
Language:	Inglés
Published:	Instituto de la Grasa, CSIC (España) 2022
Subjects:	Aceituna Calcio Sodio Tratamiento Alcalino Olives Calcium Sodium Alkali Treatment
Online Access:	http://hdl.handle.net/20.500.12123/12142 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296 https://doi.org/10.3989/gya.022810