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On the evaluation of diffusivities in gels using the diffusion cell technique

✍ Scribed by Wei Zhang; Shintaro Furusaki

Book ID
104419680
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
142 KB
Volume
9
Category
Article
ISSN
1369-703X

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A model for using the diffusion cell in
A model for using the diffusion cell in the determination of multicomponent diffusion coefficients in gels or foods
✍ Susana E. Zorrilla; Amelia C. Rubiolo πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 579 KB

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 eigenval