Abstract
The green olive variety Arauco were debittered using lye concentrations of, 2.50% NaOH.They were then subjected to two rinsing processes with tap water. Next, the olives were cured with brines at 7%, 10% and 13% sodium chloride concentration. During this curing process, the loss of reducing sugars from the olives, and the diffusion of sodium chloride into the olives were quantified. Effective diffusion coefficients of both solutes in the skin and the flesh were calculated for this period using a diffusion model for a composite hollow sphere. The skin effective diffusion coefficients for both solutes ranged from entre 8,27x10 -14 - m 2 /s to 4,04x10 -13 m 2/ s. The flesh coefficients varied from 2,92x10-9 m 2 /s to 3,99x10 -9 m 2 /s for sodium chloride and from 9,76x10 -11 m 2 /s to 2,22x10- 10 m 2 /s for reducing sugars.
Highlights
Liu (1992) determined the apparent diffusion coefficient of salt in potato tissue immersed in different brines with sodium chloride concentrations between 1 and 5% (w/v), at temperatures between 50 °C and 120 °C
Due to the importance of the availability of reducing sugars in the brine for the fermentation process and considering that, to date, the diffusion phenomena of reducing sugars has not been quantified from a mass transfer standpoint in olives in terms of brine concentration, the aim of the present work is to evaluate the diffusion of sugar and sodium chloride during the curing process of green olives of the local variety “Arauco”, as affected by different brine concentrations
Effective diffusion coefficients of both solutes in the skin and the flesh were calculated for the curing period by adjusting a diffusion model for a composite hollow sphere, consisting of a thin skin and a thicker flesh, with constant flesh and skin effective diffusion coefficients (DF and DS) to the experimental data
Summary
Liu (1992) determined the apparent diffusion coefficient of salt in potato tissue immersed in different brines with sodium chloride concentrations between 1 and 5% (w/v), at temperatures between 50 °C and 120 °C. Drusas, et al (1988) quantified the diffusion of sodium chloride into green olives placed in brines of various concentrations They studied untreated olives and olives pretreated with lye at 1.8 % for 6 hours and calculated salt effective diffusion coefficients assuming a hollow sphere geometry and negligible external resistance to mass transfer. They measured the absorption of salt from changes in brine concentration
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