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Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method
Author(s) -
ZIEGLER G. R.,
BENADO A. L.,
RIZVI S. S. H.
Publication year - 1987
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.1365-2621.1987.tb06655.x
Subject(s) - thermal diffusivity , chemistry , mass diffusivity , mass transfer , simple (philosophy) , sucrose , chromatography , analytical chemistry (journal) , thermodynamics , physics , organic chemistry , philosophy , epistemology
The rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m 2 /sec × 10 9 ) at 25°C with activation energies of 36.3 and 31.6 kJ/g‐mol, respectively.