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Orientador(es)
Resumo(s)
A non-isothermal method for determination of diffusional parameters was developed. The dependence of diffusivity on temperature was described by an Arrhenius type equation, 'with the pre-exponential factor and the,activation energy as parameters.
These parameters were obtained by optimization of the fit between experimental
and theoretical values, using the Simplex method of minimization. Equilibrium
conditions were described with a constant unit partition coefficient. This model was
applied to the diffusion of acetic acid into turnips. Results compared well with values
obtained with the conventional method, using a set of experiments at isothermal
conditions. The non-isothermal method has significant advantages, nameiy the need
for much less experimental data and better insight into the statistical significance of
the results.
Descrição
Palavras-chave
Acidification Blanching Diffusion coefficient, Fick's 2nd law Leaching Turnip (Brassica Rapa)
Contexto Educativo
Citação
MOREIRA, Lília A. [et al.] - Development of a non-isothermal method for determination of diffusional parameters. International Journal of Food Science and Technology. ISSN 0950-5423. 28:6 (1993). 575–586
Editora
Wiley-Blackwell