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Theodoros H. Varzakasa, Gareth C. Leacha, Cleanthes J. Israilidesb,∗, Dimis Arapoglou b a Biotechnology and Biochemical Engineering Group, School of Food Biosciences, The University of Reading,
The sustainable development of marine environments requires a deep understanding of their chemical and biological conditions. These are significantly impacted by the exchange of substances such as contaminants, heavy metals, and nutrients between marine sediments and the water column. Although the existing literature has addressed the physics of …
For the solute studied, a reduction in effective diffusion coefficient was observed with a retardation of solute flux in both aqueous and calf meat layers. ... in beef …
The leaching kinetics of aluminum from peat clay using 4 M HCl at dissimilar leaching temperatures (30–90 °C) was investigated. The maximum of aluminum recovery was 91.27% after 60 min of leaching in agitated Pyrex reactor at 90 °C. The model involved the concept of shrinking core in order to describe aluminum that is located inside the core solid …
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching of solute from the food or diffusion of solute through the food, and the experimen- T.H. Varzakas et al. / Enzyme and Microbial Technology 37 (2005) 29–41 37 Table ...
The mechanism of reducing sugar losses was investigated in potatoes cut into 9.5 × 9.5 mm and 13 × 13 mm strips and blanched for 300–2400s at different temperatures between 70°C and 100°C. Experime...
The extraction process also depends on how fast the compound will dissolve and reach the equilibrium concentration in the liquid. Four mass transfer steps are involved but the diffusion of the dissolved solute within the solid into the solvent is the rate limiting step (Gertenbach, 2001).The rate of diffusion of that step can be described by Fick's second law: …
Explanation: Leaching is process where a solvent selectively dissolves some of the solid components from a multi component solid mixture. 3. What happens in an ideal leaching stage of a mixture of A and B? ... Explanation: If the viscosity of the liquid phases is increased, the is an increase in the concentration of solute. 5. What is a ...
Extraction of soluble solids from rooibos tea (Aspalathus linearis) was investigated by single stage batch extraction. The effect of extraction temperature, extract: tea mass ratio and flow rate of water on extract concentration and yield of soluble solids was determined.
Journal of food process engineering 33, 85-100. Fernández Bes, A. (S/f). Tesis: Optimización matemática en procesos industriales. Aplicación al estudio de aparatos de tratamiento de alimentos por campos eléctricos. Madrid: Universidad Complutense Madrid. Gómez Aguilar, J., & Razo Hernández, J. (No. 61 Enero - Abril 2014).
The influence of the concentration and molecular weight of the solute in the soaking solution, the temperature. the agar and solute content of the model food on water loss and solute gain rates were observed. ... Solute diffusivities in leaching processes. G. SchwartzbergH Y. ChaoR. Agricultural and Food Sciences, Chemistry. 1982; 215. Save ...
The diffusivities obtained for Cs and Sr were very high − 9.0×10−13 m2/s and 2.6×10−12 m2/s, considering that if the effect of sorption on the clay 9is 2 substracted the diffusivities ...
Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. STELLA M. ALZAMORA, Corresponding Author. STELLA M. ALZAMORA. Proipa (CONICET-FCEyN), Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Capital Federal Argentina ...
Leaching, as a process in food industry, which is the transfer of solutes from a solid to an adjacent fluid, may be controlled by internal diffusion of solutes (Lathrop & Leung, 1980; Schwartzberg & Chao, 1982; Selman et al., 1983; Rice & Selman, 1984).
Solute diffusivities in leaching processes. Article. Jan 1982; Henry Schwartzberg; ... Solute diffusion degradation and leaching of vitamin C from green in hydrated polymer networks. Part 1 ...
Abstract. In this article, mass transfer during leaching of starch and protein from potato using water as the solvent was investigated. Leaching experiments were carried out by …
The kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re-interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee particles rather than by a large ...
Minimizing the loss of solvent and solute during the separation process; Equipment and Technology. Leaching tanks: Vessels designed to hold the solid-liquid mixture during the leaching process, equipped with agitators or mixers; Percolation columns: Vertical columns packed with the solid matrix, through which the solvent percolates to extract ...
The difference between the apparent diffusivities of thiamine at pH 4 and pH 7 was probable due to solute-solute interactions, since thiamine is a cation. The diffusivity of thiamine in a diluted aqueous solution, Do, is dependent on the diffusion rate of the counter ion (citrate, chloride or phosphate) and the electrolyte concentration of the ...
Solute diffusivities in leaching processes. Journal of Food Technology 21: 419-423. Google Scholar. Soddu A. and Gioia F. (1979). Diffusion through living systems: sugar loss from sugar beets. Chemical Engineering Science 34: 763-773. Google Scholar. Stamer J.R. (1983). Lactic acid fermentation of cabbage and cucumbers. In: Rehm H.J. and Reed M ...
Wagenet RJ and Hutson JL (1989) LEACHM: Leaching Estimation and Chemistry Model: A process based model of water and solute movement transformations, plant uptake and chemical reactions in the unsaturated zone. Continuum Vol 2 Version 2 Water Resources Inst, Cornell Univ Ithaca, NY. Google Scholar
We propose a method for measuring gas and liquid diffusivities of surface active solutes based on the measurements of dynamic interfacial tension. The selection of the …
9. 2. Heap Leaching Heap leaching is an industrial mining process to extract precious metals, copper, uranium, and other compounds from ore via a series of chemical reactions that absorb specific minerals and then re-separates them after their division from other earth materials. Similar to in situ mining, heap leach mining differs in that it places ore on a …
SOLUTE DIFFUSIVITIES IN LEACHING PROCESSES Author SCHWARTZBERG HG; RONG YUE CHAO UNIV. MASSACHUSETTS, DEP. FOOD ENG./AMHERST MA 01003/USA …
A model of heat and mass transfer with simultaneous chemical reaction is proposed for simulating changes in profiles and surface concentration of reducing sugars during warm water blanching and the subsequent holding of potato strips in a hot-dry air stream before frying.
Solute diffusivities in leaching processes. Food Technology, 36 (1982), p. 73. Google Scholar. Selman et al., 1983. J.D Selman, P Rice, R.K Abdul-Rezzak. A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water. Journal of Food Technology, 18 (1983), pp. 427-440.
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching of solute from the food or diffusion of solute through the food, and the experimental conditions in terms of initial and equilibrium solute concentrations.
Solute diffusivities in leaching processes. Journal of Food Technology 21: 419-423. Google Scholar. Soddu A. and Gioia F. (1979). Diffusion through living systems: sugar loss from sugar beets. Chemical Engineering Science 34: 763-773. Google Scholar. Stamer J.R. (1983). Lactic acid fermentation of cabbage and cucumbers. In: Rehm H.J. and Reed M ...
OD process water is extracted from the solid, while in the leaching process solute is extracted from the material and water is absorbed. These phenomena occur because of the differences between chemical potentials of the solute and water in the solid and solution. Both solute and moisture transfers in the soaking process are affected by operating
Four mass transfer steps are involved in the pass of solute from the solid to the bulk of the solvent. In order to simplify the data processing when solute diffusivities in food is undertaken, working in such a way that the rate limiting step is the diffusion of the dissolved solute within the solid into the solvent is advised (Gertenbach, 2001 ...