Artículo

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

Maldonado, Mariela BeatrizIcon ; Perez, Raul Cesar; Perez Iglesias, J. I.
Fecha de publicación: 03/2014
Editorial: Time Line Publication
Revista: International Journal of Agriculture Innovations and Research
e-ISSN: 2319-1473
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

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.  
Palabras clave: Diffusion , Debittering , Eliptical Coordinates , Olives
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/30492
URL: http://www.ijair.org/index.php/component/jresearch/?view=publication&task=show&i
Colecciones
Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Citación
Maldonado, Mariela Beatriz; Perez, Raul Cesar; Perez Iglesias, J. I.; The sodium diffusion during the debittering of green table olives. Elliptical coordinates model; Time Line Publication; International Journal of Agriculture Innovations and Research; 2; 4; 3-2014; 610-614
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