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PREDICTION OF DIFFUSION IN SOLID FOODSTUFFS
Author(s) -
STAHL REINHOLD,
LONCIN MARCEL
Publication year - 1979
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1979.tb00582.x
Subject(s) - diffusion , sugar , salting , solid state , chemistry , extraction (chemistry) , thermodynamics , biological system , computer science , food science , chromatography , physics , biology
Diffusion phenomena plays an important role in the extraction of fats and sugar, in the contamination by pesticides or mycotoxines, as well as in other processes like smoking, salting, etc.… In practice diffusion occurs mainly in an unsteady state in strongly heterogeneous, multilayer cellular systems. The possibility of approximation by the well‐known one‐dimensional solutions of the second Fick equation has been investigated on model and real systems by computer simulation and by experimentation. A method is proposed which allows one to determine the influence of the skin of unpeeled fruits and vegetables.