Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco

Grasas y Aceites

Volumn 59, Issue 3, 2008, Pages 267-273

  Maldonado, M B ^a   Zuritz, C A ^a   Miras, N ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Debittering; Diffusion; Green olives; Reducing sugars; Sodium chloride

Indexed keywords

BRINES; CURING; PLANTS (BOTANY); SODIUM; SODIUM CHLORIDE; SUGARS;

BRINE CONCENTRATION; CHLORIDE CONCENTRATIONS; CHLORIDE DIFFUSION; DEBITTERING; DIFFUSION MODEL; EFFECTIVE DIFFUSION COEFFICIENTS; GREEN OLIVES; REDUCING SUGARS;

DIFFUSION;

OLEACEAE;

EID: 54249119693     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i3.518     Document Type: Article

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