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Advisor(s)
Abstract(s)
The transport phenomena pertaining to the independent diffusion of lactic acid and sodium chloride from a brine into carrot slices submerged therein, and of reducing sugars in the opposite direction, were experimentally studied at various
temperatures and initial concentrations of salt and acid in the brine. The data
sets obtained at each combination of temperature and initial concentration of
the brine were independently fit to three analytical models derived from just
principles on three alternative mechanisms postulated for the time-variation of the diffusivity. Incremental sum of squares analyses have shown that the diffusion of acid and salt into the carrots is well described by a constant diffusivity, whereas the diffusion of reducing sugars out of the carrots is well described by a diffusivity undergoing a sigmoidal variation with time. This sigmoidal variation may be explained by the assumption that the bursting of the
carrot cells is simultaneously proportional to the fraction of intact cells and the
fraction of burst cells of the carrot material. The analysis developed is relevant
because it allows an approximate prediction of the rates of acid and salt intake, as well as the release rates of reducing sugars, pertaining to bried carrot slices,
the basic processes that occur during manufacture of lactic acid carrot pickles.
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Pedagogical Context
Citation
NABAIS, Regina M. ; VIEIRA, Madalena C. ; MALCATA, F. Xavier - Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines - Part I. Univariate approach. Journal of Food Engineering. ISSN 0260-8774. 28:2 (1996) 153-178
Publisher
Elsevier