Theoretical and experimental approaches towards the determination of solute effective diffusivities in foodsVarzakas, 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.enzmictec.2004.06.015 Abstract/SummaryThe 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.
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