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An Improvement of the Cell Diffusion Method for the Rapid Determination of Diffusion Constants in Gels or Foods
Author(s) -
DJELVEH G.,
GROS J. B.,
BORIES B.
Publication year - 1989
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.1365-2621.1989.tb08593.x
Subject(s) - diffusion , agar gel , effective diffusion coefficient , chemistry , cylinder , thermodynamics , agar , analytical chemistry (journal) , materials science , chromatography , mathematics , physics , geometry , medicine , genetics , microbiology and biotechnology , radiology , bacteria , magnetic resonance imaging , biology
A diffusion cell was designed to study the apparent diffusion coefficient of solutes through foodstuffs. The mathematical model corresponding to the experimental setup did not assume quasi‐steady state diffusion within the slice of food. It was used to obtain the effective diffusion coefficient of NaCl through 3% Agar gels. The results were compared to those obtained by using two agar gel cylinders at different concentrations. The diffusion coefficient of Cl − in gel at 25°C was obtained with at least the same precision (D = 1.30 × 10 −9 m 2 /sec, S D = 0.03 × 10 −9 m 2 /sec) within less than 110 min compared to a few hours with the two cylinder technique. With the mathematical model used to determine diffusion coefficients, the equilibrium ratio between solute concentration in solution and at the interface of foodstuff can be determined.