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Diffusion of Glucose in Carrageenan Gels
Author(s) -
HENDRICKX M.,
ABEELE C. VANDEN,
ENGELS C.,
TOBBACK P.
Publication year - 1986
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.1365-2621.1986.tb13855.x
Subject(s) - carrageenan , diffusion , arrhenius equation , chemistry , thermodynamics , effective diffusion coefficient , activation energy , biochemistry , physics , medicine , radiology , magnetic resonance imaging
From an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficient for glucose in a high K‐content carrageenan gel was evaluated as a function of the carrageenan concentration (1, 2 and 4%) and temperature (0.0, 5.0, 10.0, 15.0, 25.0, and 36.0°C). According to an Arrhenius‐type equation, the activation energies at 1, 2 and 4% of carrageenan were calculated as 18.1, 17.4, and 19.1 kJ/mol. From these data it was concluded that carrageenan affects diffusion mainly by an obstruction effect.