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Component Flows and Interactions in Agar Gels Predicted by Linear Irreversible Thermodynamics
Author(s) -
DJELVEH G.,
MALGORN Y.,
GROS J.B.
Publication year - 1992
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.1365-2621.1992.tb05514.x
Subject(s) - thermodynamics , reflection coefficient , permeability (electromagnetism) , polymer , chemistry , salt (chemistry) , agar , component (thermodynamics) , membrane , physics , optics , organic chemistry , biochemistry , biology , bacteria , genetics
Equations derived from the linear irreversible thermodynamics showed direct relationships between flow, pressure and chemical potential gradients. To predict flows, three coefficients (hydraulic permeability, solute permeability, and reflection coefficient) were introduced into the equations and measured experimentally for counter‐current transfer of water and salt in agar gels. The reflection coefficient was less than 0.0003 indicating that the gel behaved as a non‐selective membrane. To analyse the interactions, three interaction coefficients, for solute and water, solute and polymer network and water and polymer network were used, and expressed as a function of the former coefficients. Results showed that only salt and water interactions controlled the rate of transfer.