Journal
JOURNAL OF FOOD ENGINEERING
Volume 64, Issue 2, Pages 229-236Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2003.10.002
Keywords
Fickian diffusion; bimodal; red beet; diffusion coefficient; pulsed electric field
Categories
Ask authors/readers for more resources
The extraction of red pigment and conductive matters from individual red beet tissue slices following pulsed electric field pretreatment of different durations was compared with a two dimensional bimodal Fickian diffusion model. The process appeared to be governed by two apparent diffusion coefficients, one slow and one fast. The values of these coefficients were independent of the duration of treatment, but the yield associated with each coefficient varied. Following the treatment of longest duration and treatment by freezing and thawing of the tissue, the yield from the faster diffusion coefficient accounted completely for the mass transport. The faster apparent diffusion coefficient was 2-5 times smaller than the diffusion coefficients in dilute solution. (C) 2003 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available