Cover Image
QR Code

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

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 r...

Full description

Main Authors: Maldonado, Mariela, Perez, Raul Cesar, Perez Iglesias, José I.
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Timeland Publication 2019
Subjects:
Olea Europaea
Modelos Matemáticos
Fenómeno Físico
Difusión
Mathematical Models
Physical Phenomena
Diffusion
Sodium
Sodio
Olivo
Online Access:https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf
http://hdl.handle.net/20.500.12123/4377
Summary: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.

Similar Items