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...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Instituto de la Grasa, CSIC (España)
2022
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| Materias: | |
| Acceso en línea: | 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 |
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