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Utilization of Fick's second law for the evaluation of diffusion coefficients in food processes controlled by internal diffusion
Author(s) -
AGUERRE R. J.,
GABITTO J. F.,
CHIRIFE J.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01821.x
Subject(s) - diffusion , fick's laws of diffusion , effective diffusion coefficient , constant (computer programming) , work (physics) , diffusion process , thermodynamics , grain boundary diffusion coefficient , materials science , computer science , innovation diffusion , physics , medicine , knowledge management , magnetic resonance imaging , radiology , programming language
Summary 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 constant diffusion coefficients calculated through a series solution of Fick's second law which converge rapidly for large values of time. This work presents a numerical solution of Fick's second law for various types of concentration dependence of the diffusion coefficient. The results indicate that the above mentioned conventional treatment of experimental data, may not be sufficient to establish whether or not the process is characterized by a constant or variable diffusion coefficient.