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MODELING THE EFFECT OF MICROSTRUCTURE ON FOOD EXTRACTION
Author(s) -
CROSSLEY J.I.,
AGUILERA J.M.
Publication year - 2001
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2001.tb00538.x
Subject(s) - thermal diffusivity , microstructure , tortuosity , extraction (chemistry) , porosity , diffusion , materials science , matrix (chemical analysis) , biological system , volume fraction , matlab , composite material , computer science , thermodynamics , chemistry , chromatography , physics , biology , operating system
Several cases of extraction of food components were analyzed applying the diffusion theory and Fick's second law to different microstructural architectures. A mathematical algorithm was developed for a two‐dimensional heterogeneous system and programmed in MATLAB. Architectures examined include: (1) structure with straight pores, (2) flake with impermeable platelets, (3) matrix with impermeable dispersed particles and, (4) cellular material. Results show that the architecture of phases in the solid matrix is more important than parameters normally used to correct the diffusivity for structural effects (tortuosity, porosity, volume fraction, etc.). Simulated extraction curves were similar to those obtained from experimental data where an empirical effective diffusivity was calculated. These results suggest a more fundamental approach to modeling of extraction in foodstuffs based on the microstructure and local architecture.