The difference between the apparent diffusivities of thiamine at pH 4 and pH 7 was probable due to solute-solute interactions, since thiamine is a cation. The diffusivity of thiamine in a diluted aqueous solution, Do, is dependent on the diffusion rate of the counter ion (citrate, chloride or phosphate) and the electrolyte concentration of the ...
A model of heat and mass transfer with simultaneous chemical reaction is proposed for simulating changes in profiles and surface concentration of reducing sugars during warm water blanching and the subsequent holding of potato strips in a hot-dry air stream before frying.
OD process water is extracted from the solid, while in the leaching process solute is extracted from the material and water is absorbed. These phenomena occur because of the differences between chemical potentials of the solute and water in the solid and solution. Both solute and moisture transfers in the soaking process are affected by operating
Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. STELLA M. ALZAMORA, Corresponding Author. STELLA M. ALZAMORA. Proipa (CONICET-FCEyN), Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Capital Federal Argentina ...
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching of solute from the food or diffusion of solute through the food, and the experimen- T.H. Varzakas et al. / Enzyme and Microbial Technology 37 (2005) 29–41 37 Table ...
Journal of Food Process Engineering. Volume 31, Issue 4 p. 548-563. AQUEOUS EXTRACTION OF SOLUTES FROM FENNEL (FOENICULUM VULGARE) ASSISTED BY PULSED ELECTRIC FIELD. KAMAL EL-BELGHITI, Corresponding Author. KAMAL EL-BELGHITI. 1 TEL: 0033344237357; FAX: 0033344231580; EMAIL: [email protected] Search …
Experimental data for the leaching of glucose, ... Solute diffusivities in leaching processes. G. SchwartzbergH Y. ChaoR. Agricultural and Food Sciences, Chemistry. 1982; 215. Save. Transferencia de calor y materia durante el escaldado de papas. Alicia Califano. Chemistry.
Theodoros H. Varzakasa, Gareth C. Leacha, Cleanthes J. Israilidesb,∗, Dimis Arapoglou b a Biotechnology and Biochemical Engineering Group, School of Food Biosciences, The University of Reading,
The extraction process also depends on how fast the compound will dissolve and reach the equilibrium concentration in the liquid. Four mass transfer steps are involved but the diffusion of the dissolved solute within the solid into the solvent is the rate limiting step (Gertenbach, 2001).The rate of diffusion of that step can be described by Fick's second law: …
Journal of food process engineering 33, 85-100. Fernández Bes, A. (S/f). Tesis: Optimización matemática en procesos industriales. Aplicación al estudio de aparatos de tratamiento de alimentos por campos eléctricos. Madrid: Universidad Complutense Madrid. Gómez Aguilar, J., & Razo Hernández, J. (No. 61 Enero - Abril 2014).
Leaching of solids was significant at very short rehydration time. Understanding the mechanism of the leaching process could provide information required for simulation. TOC values were significantly higher than those derived by HPLC, indicating that other organic components were extracted. The difference between TOC and HPLC values varied with ...
For the solute studied, a reduction in effective diffusion coefficient was observed with a retardation of solute flux in both aqueous and calf meat layers. ... in beef …
The sustainable development of marine environments requires a deep understanding of their chemical and biological conditions. These are significantly impacted by the exchange of substances such as contaminants, heavy metals, and nutrients between marine sediments and the water column. Although the existing literature has addressed the physics of …
Abstract. In this article, mass transfer during leaching of starch and protein from potato using water as the solvent was investigated. Leaching experiments were carried out by …
Extraction of soluble solids from rooibos tea (Aspalathus linearis) was investigated by single stage batch extraction. The effect of extraction temperature, extract: tea mass ratio and flow rate of water on extract concentration and yield of soluble solids was determined.
An alternative interpretation of the growth rate–substrate concentration dependence is presented. This is based on the assumption that the main factors affecting growth rate are transfer of substrate from the medium and the maximum growth velocity, which is that observed when no substrate limitations occur.
(Schwartzberg and Chao, 1982). The study of processes involved in osmotic dehydration, as well as mass transfer simulation and modeling, is a useful predictive tool for the food industry, ... R. …
Several processes in the food industry, such as leaching and drying are usually controlled by internal diffusion. In many cases these processes have been interpreted on the basis of …
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching …
Solute diffusivities in leaching processes. Journal of Food Technology 21: 419-423. Google Scholar. Soddu A. and Gioia F. (1979). Diffusion through living systems: sugar loss from sugar beets. Chemical Engineering Science 34: 763-773. Google Scholar. Stamer J.R. (1983). Lactic acid fermentation of cabbage and cucumbers. In: Rehm H.J. and Reed M ...
The effect of microstructure and temperature on the mechanism of potassium diffusion through and out of potato was studied at 15-120°C by means of the scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and leaching experiments. Tissues from different regions of the same tuber differed in their microstructural architecture and response to heat. The water …
The mechanism of reducing sugar losses was investigated in potatoes cut into 9.5 × 9.5 mm and 13 × 13 mm strips and blanched for 300–2400s at different temperatures between 70°C and 100°C. Experime...
Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods. Enzyme and Microbial Technology 37: 29-41. has been cited by the following article: Article. Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato. ... (DSC) and leaching experiments. Tissues from different regions ...
The diffusivities obtained for Cs and Sr were very high − 9.0×10−13 m2/s and 2.6×10−12 m2/s, considering that if the effect of sorption on the clay 9is 2 substracted the diffusivities ...
Leaching, as a process in food industry, which is the transfer of solutes from a solid to an adjacent fluid, may be controlled by internal diffusion of solutes (Lathrop & Leung, 1980; Schwartzberg & Chao, 1982; Selman et al., 1983; Rice & Selman, 1984).
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching of solute from the food or diffusion of solute through the food, and the experimental conditions in terms of initial and equilibrium solute concentrations.
The results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by «diffusion» This study is concerned with the loss of ascorbic acid from peas during water blanching at 50, 60, 70, 80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the ...
Explanation: Leaching is process where a solvent selectively dissolves some of the solid components from a multi component solid mixture. 3. What happens in an ideal leaching stage of a mixture of A and B? ... Explanation: If the viscosity of the liquid phases is increased, the is an increase in the concentration of solute. 5. What is a ...
The leaching kinetics of aluminum from peat clay using 4 M HCl at dissimilar leaching temperatures (30–90 °C) was investigated. The maximum of aluminum recovery was 91.27% after 60 min of leaching in agitated Pyrex reactor at 90 °C. The model involved the concept of shrinking core in order to describe aluminum that is located inside the core solid …
Wagenet RJ and Hutson JL (1989) LEACHM: Leaching Estimation and Chemistry Model: A process based model of water and solute movement transformations, plant uptake and chemical reactions in the unsaturated zone. Continuum Vol 2 Version 2 Water Resources Inst, Cornell Univ Ithaca, NY. Google Scholar
5. Principles of Leaching • The rate of diffusion of the solute through the solid and solvent to the surface of the solid is often the controlling resistance in the overall leaching process and can depend on a number of …
The kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re-interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee particles rather than by a large ...