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Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods

Varzakas, T.H., Leach, G.C., Israilides, C.J. and Arapoglou, D. (2005) Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods. Enzyme and Microbial Technology, 37 (1). pp. 29-41. ISSN 0141-0229

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To link to this item DOI: 10.1016/j.enzmictec.2004.06.015

Abstract/Summary

The aim of this review paper is to present experimental methodologies and the mathematical approaches used to determine effective diffusivities of solutes in food materials. The paper commences by describing the diffusion phenomena related to solute mass transfer in foods and effective diffusivities. It then focuses on the mathematical formulation for the calculation of effective diffusivities considering different diffusion models based on Fick's second law of diffusion. Finally, experimental considerations for effective diffusivity determination are elucidated primarily based on the acquirement of a series of solute content versus time curves appropriate to the equation model chosen. Different factors contributing to the determination of the effective diffusivities such as the structure of food material, temperature, diffusion solvent, agitation, sampling, concentration and different techniques used are considered. (c) 2005 Elsevier Inc. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12903
Uncontrolled Keywords:diffusion, diffusion coefficients, leaching, extraction, uptake, DIFFUSION-COEFFICIENTS, ASCORBIC-ACID, PROTEIN DIFFUSION, LATERAL, DIFFUSION, PLASMA-MEMBRANE, CARBON-DIOXIDE, POTATO TISSUE, WATER, LOSSES, CELLS

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