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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.authorMaldonado, Mariela
dc.contributor.authorPerez, Raul Cesar
dc.contributor.authorPerez Iglesias, José I.
dc.date.accessioned2019-02-01T15:09:35Z
dc.date.available2019-02-01T15:09:35Z
dc.date.issued2014-01
dc.identifier.issn2319-1473
dc.identifier.urihttps://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4377
dc.description.abstractMany 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherTimeland Publicationes_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceInternational Journal of Agriculture Innovations and Research 2 (4) : 610-614 (Jan. 2014)es_AR
dc.subjectOlea Europaeaes_AR
dc.subjectModelos Matemáticoses_AR
dc.subjectMathematical Modelseng
dc.subjectFenómeno Físicoes_AR
dc.subjectPhysical Phenomenaeng
dc.subjectDifusiónes_AR
dc.subjectDiffusioneng
dc.subjectSodio
dc.subjectSodiumeng
dc.subject.otherOlivoes_AR
dc.titleThe sodium diffusion during the debittering of green table olives. Elliptical coordinates modeles_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Perez, Raul Cesar. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentinaes_AR
dc.description.filFil: Perez Iglesias, José I. Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentinaes_AR
dc.subtypecientifico


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