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Water Vapor—Air Effective Diffusivity in Apple Tissues
Author(s) -
FORBITO P.,
URBICAIN M. J.,
ROTSTEIN E.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04533.x
Subject(s) - thermal diffusivity , diffusion , mass diffusivity , water vapor , thermodynamics , vapor pressure , pressure gradient , flux (metallurgy) , chemistry , mechanics , materials science , current (fluid) , physics , organic chemistry
Water vapor‐air effective diffusivity is one of the tranport properties needed for design, modeling, and simulation of many food processes. The effective diffusivity and a tissue structure factor are defined and determined by a method based on steady state counter‐current diffusion flux under zero pressure gradient. The diffusion cell is described and preliminary results are reported.