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...
| Main Authors: | , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Instituto de la Grasa, CSIC (España)
2022
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| Subjects: | |
| 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 |
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| author | Maldonado, Mariela Zuritz, Carlos A. Wuilloud, Rodolfo G. Bageta, Carlos R. Terreni, Jorge Sanchez, María José |
| author_browse | Bageta, Carlos R. Maldonado, Mariela Sanchez, María José Terreni, Jorge Wuilloud, Rodolfo G. Zuritz, Carlos A. |
| author_facet | Maldonado, Mariela Zuritz, Carlos A. Wuilloud, Rodolfo G. Bageta, Carlos R. Terreni, Jorge Sanchez, María José |
| author_sort | Maldonado, Mariela |
| collection | INTA Digital |
| description | 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 olive flesh. The firmness of the olives decreased almost linearly from 375 gf to 235 gf during the alkali treatment. The olives also suffered a 25.9% loss in their initial content of reducing sugars. A hypothetical simplified description of the dynamic of ionic charge changes and unwinding of the pectinic structure during the debittering process of green olives has been proposed. In addition, the effective diffusion coefficients were calculated for sodium and calcium using a diffusion model for a composite flat plate and constant diffusion coefficients. The coefficients for both solutes were in the order of 10–12 m2/s for the skin and 10–10 m2/s for the flesh. In both cases, the diffusion coefficients of Na were larger than the diffusion coefficients of Ca. |
| format | Artículo |
| id | INTA12142 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Instituto de la Grasa, CSIC (España) |
| publisherStr | Instituto de la Grasa, CSIC (España) |
| record_format | dspace |
| spelling | INTA121422022-06-22T13:54:21Z A simple model of the diffusion phenomena taking place during the debittering process of green table olives Maldonado, Mariela Zuritz, Carlos A. Wuilloud, Rodolfo G. Bageta, Carlos R. Terreni, Jorge Sanchez, María José Aceituna Calcio Sodio Tratamiento Alcalino Olives Calcium Sodium Alkali Treatment 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 olive flesh. The firmness of the olives decreased almost linearly from 375 gf to 235 gf during the alkali treatment. The olives also suffered a 25.9% loss in their initial content of reducing sugars. A hypothetical simplified description of the dynamic of ionic charge changes and unwinding of the pectinic structure during the debittering process of green olives has been proposed. In addition, the effective diffusion coefficients were calculated for sodium and calcium using a diffusion model for a composite flat plate and constant diffusion coefficients. The coefficients for both solutes were in the order of 10–12 m2/s for the skin and 10–10 m2/s for the flesh. In both cases, the diffusion coefficients of Na were larger than the diffusion coefficients of Ca. Se ha cuantificado el cambio en la concentración de sodio y calcio en la pulpa y en la lejía durante el tratamiento alcalino de aceitunas. La concentración promedio de sodio en la pulpa aumentó de 0,0045 a 0,395 meq Na/g mientras que la de calcio creció de 0,018 a 0,0252 meq Ca/g. La textura de las aceitunas disminuyó casi linealmente de 375 gf a 235 gf durante el tratamiento alcalino. Las aceitunas sufrieron una perdida de azúcares reductores del 25.9%. Se ha propuesto una hipotética y simplificada descripción de la dinámica de los cambios de carga iónica y el desenrollamiento de las pectinas durante el desamarizado de las aceitunas. También se calculó el coeficiente efectivo de difusión para sodio y calcio usando un modelo de difusión para una placa compuesta. Los coeficientes resultaron en el orden de 10–12 m2/s para la piel y 10–10 m2/s para pulpa. En ambos casos el coeficiente de difusión de Na fue mayor que el de Ca. EEA Mendoza Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Maldonado, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Zuritz, Carlos A. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Zuritz, Carlos A. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Wuilloud, Rodolfo G. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Básicas; Argentina Fil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Ciencias Básicas; Argentina Fil: Bageta, Carlos. Universidad Nacional de Cuyo. Facultad Ciencias Agrarias; Argentina Fil: Terreni, Jorge. Universidad Nacional de Cuyo. Facultad Ciencias Agrarias; Argentina Fil: Sanchez, María José. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina 2022-06-22T13:48:43Z 2022-06-22T13:48:43Z 2011 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/12142 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296 1988-4214 0017-3495 https://doi.org/10.3989/gya.022810 eng 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) application/pdf Instituto de la Grasa, CSIC (España) Grasas y aceites 62 (1) : 39-48 (enero-marzo 2011) |
| spellingShingle | Aceituna Calcio Sodio Tratamiento Alcalino Olives Calcium Sodium Alkali Treatment Maldonado, Mariela Zuritz, Carlos A. Wuilloud, Rodolfo G. Bageta, Carlos R. Terreni, Jorge Sanchez, María José A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_full | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_fullStr | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_full_unstemmed | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_short | A simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| title_sort | simple model of the diffusion phenomena taking place during the debittering process of green table olives |
| topic | Aceituna Calcio Sodio Tratamiento Alcalino Olives Calcium Sodium Alkali Treatment |
| url | 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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