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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | Argentina |
| Institución: | Instituto Nacional de Tecnología Agropecuaria |
| Repositorio: | INTA Digital (INTA) |
| Idioma: | inglés |
| OAI Identifier: | oai:localhost:20.500.12123/4377 |
| Acceso en línea: | https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf http://hdl.handle.net/20.500.12123/4377 |
| Access Level: | acceso abierto |
| Palabra clave: | Olea Europaea Modelos Matemáticos Fenómeno Físico Difusión Mathematical Models Physical Phenomena Diffusion Sodium Sodio Olivo |
| Sumario: | 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. |
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