39 research outputs found
Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific Heat
Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model
Freezing influences diffusion of reducing sugars in carrot cortex
The loss of reducing sugars from raw and previously frozen carrot cortex tissue immersed in warm water was studied as a function of temperature (40–100°C). Leaching was described as a diffusional mechanism by application of Fick's 2nd law. This approach successfully modeled losses from raw carrots at temperatures higher than 60°C. At low temperatures diffusion was much slower, due to a high resistence of the tissues to mass transfer, and Fick's 2nd law could not be applied. Previously frozen carrots showed a Fickian behaviour through the range of temperatures and diffusivities were much higher. Dependence of diffusivity on temperature followed an Arrhenius type equation for the two cases. However, the activation energy of pre-frozen carrots was lower, indicating loss of sensitivity to temperature variations.info:eu-repo/semantics/acceptedVersio