Diffusion of sodium chloride in green olives

Drusas, A; Vagenas, GK; Saravacos, GD

dc.contributor.author	Drusas, A	en
dc.contributor.author	Vagenas, GK	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:39:23Z
dc.date.available	2014-03-01T01:39:23Z
dc.date.issued	1988	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/22756
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-38249032332&partnerID=40&md5=2979f8424c0c1f25d013e729bb661d7b	en
dc.title	Diffusion of sodium chloride in green olives	en
heal.type	journalArticle	en
heal.publicationDate	1988	en
heal.abstract	The diffusivity of sodium chloride in green olives was investigated in laboratory experiments. The olives were immersed in brines of limited volume and salt absorption was measured from changes in brine concentration. The salt diffusivity was determined by a numerical method of non-linear regression analysis. Low salt diffusivity values, ranging from 3·2 × 10-11 to 4·3 × 10-11 m2 s-1, with a mean value of 3·8 × 10-11 m2 s-1, were obtained, due to the high resistance to mass transfer of the olive skin and flesh. Pretreatment of the olives in 1·8% sodium hydroxide solution, used to remove the bitter component oleuropein, has the added advantage of increasing the salt diffusivity almost 5-fold. © 1988.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	7	en
dc.identifier.issue	3	en
dc.identifier.spage	211	en
dc.identifier.epage	222	en