Sodium diffusion in green olives during the debittering. II: effect of lye temperature
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 2,25%, at 15, 20 y 25 ºC. The experimental data were correlated with the equation: C=C1 + P0 x e -P1X x senh (P2t) x eP3Te (X=diffusion distance, t=time, Te=treatmen...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Consejo Superior de Investigaciones Científicas
2003-12-01
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| Series: | Grasas y Aceites |
| Assuntos: | |
| Acceso en liña: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/222 |
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