Mostrar el registro sencillo del ítem
resumen
Resumen
Many models had been develops in order to study the diffusion process in fruits. All they were consistent, but they none fits exactly to the shape of the geometry of the fruit. We had developed a new model into elliptical coordinates in order to can study the diffusion process in ovoid fruits. Its results has a very good agree with the experimental measure that we had made to table olive. It has an annex benefit: when the model is used, the diffusion
[ver mas...]
dc.contributor.author | Maldonado, Mariela | |
dc.contributor.author | Perez, Raul Cesar | |
dc.contributor.author | Perez Iglesias, José I. | |
dc.date.accessioned | 2019-02-01T15:09:35Z | |
dc.date.available | 2019-02-01T15:09:35Z | |
dc.date.issued | 2014-01 | |
dc.identifier.issn | 2319-1473 | |
dc.identifier.uri | https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4377 | |
dc.description.abstract | Many models had been develops in order to study the diffusion process in fruits. All they were consistent, but they none fits exactly to the shape of the geometry of the fruit. We had developed a new model into elliptical coordinates in order to can study the diffusion process in ovoid fruits. Its results has a very good agree with the experimental measure that we had made to table olive. It has an annex benefit: when the model is used, the diffusion coefficient value at different time can to calculate to pulp of the ovoid fruits. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Timeland Publication | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | International Journal of Agriculture Innovations and Research 2 (4) : 610-614 (Jan. 2014) | es_AR |
dc.subject | Olea Europaea | es_AR |
dc.subject | Modelos Matemáticos | es_AR |
dc.subject | Mathematical Models | eng |
dc.subject | Fenómeno Físico | es_AR |
dc.subject | Physical Phenomena | eng |
dc.subject | Difusión | es_AR |
dc.subject | Diffusion | eng |
dc.subject | Sodio | |
dc.subject | Sodium | eng |
dc.subject.other | Olivo | es_AR |
dc.title | The sodium diffusion during the debittering of green table olives. Elliptical coordinates model | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Perez Iglesias, José I. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina | es_AR |
dc.subtype | cientifico |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
common
-
Artículos científicos [234]