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Article: New findings from M.B. Maldonado and co-authors describe advances in science.
- Article from:
- Chemicals & Chemistry
- Article date:
- November 21, 2008
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According to recent research from Buenos Aires, Argentina, "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 ...