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

Abstract

RESUMENInfluencia de la concentración de la salmuera en la difusión de azúcares y cloruro de sodio durante el procesamiento de aceitunas verdes variedad Arauco.Aceitunas verdes variedad Arauco fueron tratadas con soluciones de hidróxido de sodio al 2,5%. Estas fueron luego sometidas a dos procesos de lavado con agua corriente. Posteriormente, las aceitunas fueron curadas en salmueras con concentraciones de 7%, 10% y 13% de cloruro de sodio. Durante este proceso de curado, se cuantificó la pérdida de azúcares reductores desde, y la difusión de cloruro de sodio hacia el interior de las aceitunas. Durante este período se calcularon los coeficientes efectivos de difusión de ambos solutos en la piel y la pulpa, utilizando un modelo de difusión en una esfera hueca compuesta. Los coeficientes efectivos de difusión de ambos solutos en la piel estuvieron en un rango entre 8,27x10 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 8.

Mathematical Modelling of Mass Transfer Phenomena for Sucrose and Lactitol Molecules During Osmotic Dehydration of Cherries

“…This difference for water, of 1 and up to 3 orders of magnitude, could probably be due to its smaller size and molecular weight, compared to the sizes and weights of sucrose and lactitol, adding the barrier effect that the skin of the cherries. This is consistent with the results obtained by da Conceição Silva et al [46], whose values range from 10 À12 m 2 /s to 10 À08 m 2 /s in skin and flesh respectively, and those obtained with M B Maldonado, Zuritz, & Miras [27], where values of 1.88 10 À13 m 2 /s to 2.22 10 À10 m 2 /s were obtained in skin and flesh of olives, respectively.…”

“…This could be due to the resistance and barrier to diffusion of sucrose and lactitol molecules offered by the skin of cherries. A similar finding was described by Maldonado et al [26,27,31] where the difference in diffusivity could be due to a more impermeable structure in fruit skin (natural barrier) against the diffusion of compounds.…”

“…Zuritz & Maldonado [25] , developed a simple method, both mathematical (modelling) and experimental to determine sodium variable effective diffusion coefficients through olives skin. Further, Arauco variety green olives were debittered [26,27] with lye in different concentrations of NaOH to undergo two tap water rinsing processes. Describing this phenomenon, effective diffusion coefficients were calculated using a composite hollow sphere model, to determine reducing sugars loss and NaCl molecular movement.…”

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

“…As a result, table olives increase in salt content during processing and lose sugars, phenols, acids, minerals, and vitamins into the solution [38]. The rate of diffusion varies according to the concentration and temperature of the osmotic solution, size and geometry of the material, solution to material mass ratio, and level of agitation of the solution [39]. The lower content of oleuropein in SIE is due to enzymatic hydrolysis carried out by inoculated lactic acid bacteria with β-glycosidase and esterase activity.…”

The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content

“…Additionally, the same authors made several other contributions, including a simple method for researching the sodium diffusion in the epidermis of green olives [ 38 ], the determination of variables affecting sodium diffusion during debittering of green olives [ 39 ], and a study of sodium diffusion during Aloreña cultivar lye treatment [ 40 ]. The model was also used to investigate the diffusion of sugars and NaCl from the olives into the brine and NaCl in the opposite direction [ 41 , 42 ]. Later, a simple model of the diffusion phenomena (Na and Ca) taking place during the debittering process of green table olives was published [ 43 ].…”