期刊
JOURNAL OF FOOD ENGINEERING
卷 192, 期 -, 页码 36-44出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.07.020
关键词
Solid-liquid extraction; Mass transfer; Dimensionless analysis; Analytical solution; Diffusivity; Vanilla extract
资金
- Tecnologico Nacional de Mexico [5177.13-P]
- Mexican Consejo Nacional de Ciencia y Tecnologia (CONACyT)
Rigorous dimensionless analysis and analytical solution of mass transfer equation (punctual and space averaged) governing the solid-liquid extraction dynamic were performed. Analytical solutions result in continuous and analytical maps between solute mass fractions in extract with respect to time which were used both for solute diffusivity estimation and process modeling. In order to validate the models, experimental extraction at equilibrium of 1 cm long vanilla beans pieces were obtained at 0.1, 0.2, 0.3 and 0.4 g vanilla/mL solvent (60% w/w ethanol-water) and 30, 40 and 50 degrees C; and extraction kinetics were developed at 0.1 g/mL and 30, 40 and 50 degrees C. Apparent equilibrium constant and solute effective diffusivity estimation were performed by linear regression on experimental results. Apparent equilibrium constant was 0.86, and diffusivities were 1.22, 1.98, and 2.43 x 10(-11) m(2)/s at 30, 40 and 50 degrees C respectively. Diffusivities and analytical solutions predicted the experimental results at 30 and 50 degrees C with 0.3, and 0.4 g/mL respectively. (C) 2016 Elsevier Ltd. All rights reserved.
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