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A model for using the diffusion cell in the determination of multicomponent diffusion coefficients in gels or foods

✍ Scribed by Susana E. Zorrilla; Amelia C. Rubiolo

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
579 KB
Volume
49
Category
Article
ISSN
0009-2509

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✦ Synopsis

A model for a multicomponent system using the cell for determining apparent diffusion coefficients in gels and foods was developed. In this case, the generalized Fick's law form was used as a constitutive eauation for the diffusive molar flux of solutes. Using the method of eiaenvectors and eigenvalues, the mass transfer equations were rearranged to simplify the mathematical t&tment. Simple expressions for determining the diffusion coefficients of two or more solutes which diffuse in a rigid medium were obtained. In this case, experiments to study the diffusion of NaCl and KC1 in cheese were shown and the corresponding effective diffusion coefficients were obtained.

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