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Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes
Author(s) -
FLOROS JOHN D.,
CHINNAN MANJEET S.
Publication year - 1990
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.1365-2621.1990.tb06808.x
Subject(s) - activation energy , thermal diffusivity , arrhenius equation , diffusion , chemistry , chemical reaction , thermodynamics , analytical chemistry (journal) , materials science , organic chemistry , physics
The apparent diffusivity of NaOH (D) through the skin of processing tomatoes was estimated for various concentrations and temperatures as it relates to chemical peeling. For concentrations of 2M NaOH or greater, D was independent of concentration, which allows the Fick's law of diffusion to be used for simulation of the events during chemical peeling. The temperature dependence of D was of the Arrhenius type (for temperatures greater than 50°C) with an estimated activation energy Ea = 71.2 KJ/mol.