A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods

Doulia, Danae; Tzia, K.; Gekas, Vassilis

doi:10.1080/10942910009524613

Cited by 60 publications

(41 citation statements)

References 3 publications

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“…As it can be observed, the magnitude order of the estimated diffusion coefficients was between 10 −11 and 10 −10 m 2 ·s −1 , which coincides with previous data [19][20][21][22][23][24][25][26][27]. Varzakas et al [5] compiled effective diffusion coefficients in magnitude orders between 10 −12 and 10 −10 m 2 ·s −1 for a wide variety of solid foods, and so did Doulia et al [19]. Diffusion through solids is more complex than diffusion through gases or liquids, that is why, in most cases, smaller diffusion coefficients are observed, and, therefore, mass transfer occurs more slowly.…”

Section: Estimation Of Effective Diffusion Coefficientssupporting

confidence: 79%

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Grasso

Montoya

Camusso

et al. 2012

International Journal of Agronomy

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The purpose of this study is to evaluate multienzyme hydrolysis as a pretreatment option to improve soybean oil solvent extraction and its eventual adaptation to conventional processes. Enzymatic action causes the degradation of the cell structures that contain oil. Improvements in terms of extraction, yield, and extraction rate are expected to be achieved. Soybean flakes and collets were used as materials and hexane was used as a solvent. Temperature, pH, and incubation time were optimized and diffusion coefficients were estimated for each solid. Extractions were carried out in a column, oil content was determined according to time, and a mathematical model was developed to describe the system. The optimum conditions obtained were pH 5.4, 38• C, and 9.7 h, and pH 5.8, 44• C, and 5.8 h of treatment for flakes and collets, respectively. Hydrolyzed solids exhibited a higher yield. Diffusion coefficients were estimated between 10 −11 and 10 −10 . The highest diffusion coefficient was obtained for hydrolyzed collets. 0.73 g oil/mL and 0.7 g oil/mL were obtained at 240 s in a column for collets and flakes, respectively. Hydrolyzed solids exhibited a higher yield. The enzymatic incubation accelerates the extraction rate and allows for higher yield. The proposed model proved to be appropriate.

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Section: Estimation Of Effective Diffusion Coefficientssupporting

confidence: 79%

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Grasso

Montoya

Camusso

et al. 2012

International Journal of Agronomy

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“…For this study, Deff values varied between 5.51 x 10-12 -3.379 x 10-11m 2 /s. These values were observed to be within the general range of 0.8 x 10-13 -64.6 x 10-10m 2 /s for drying of food materials (Doulia et al, 2000;Sacilik et al, 2006).…”

Section: Estimation Of Effective Diffusivity and Activation Energymentioning

confidence: 64%

Modeling drying kinetics of fever leaves (Ocimum viride) in a convective hot air dryer

Sobukola¹,

Dairo²

2007

Nig. Fd. J.

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The drying behavior of fever leaves was investigated in a convective hot air dryer with forced convection at a fixed air velocity of 1.5m/s and drying air temperatures of 35, 45, 55 and 65 0 C. The constant rate period was absent and the drying curve took place in the falling rate period. Experimental data was fitted to six thin-layer drying models -Page, Modified page II, Henderson and Pabis, Modified Henderson and Pabis, Two term and Newton. The performances of the models were investigated by comparing the coefficient of determination (R2), reduced chi-square (÷2) and root mean square error (RMSE) between observed and predicted moisture ratios. The page model showed a good agreement with the data obtained while the effect of drying air temperature on the constants and coefficient of the page model was investigated. The effective diffusivity increases as temperature increases and range between 5.551 x 10-12 -3.379 x 10-11m 2 /s while the activation energy was estimated to be 80.78kJ/mol.

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“…In fact, even considering cheese as a food matrix with saline solution occluded in the pores, parameters such as porosity, tortuosity and phase ratios are not sufficient to describe the mass transfer process accurately. Some typical pitfalls with the Fickian approach in foods were reported by Doulia et al [21]:…”

Section: Drawbacks Of the Fickian Approachmentioning

confidence: 99%

Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

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-In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10 −10 m 2 ·s −1 at 10-15°C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening. cheese / mass transfer / diffusion / modelling / solute Article published by EDP SciencesRésumé -Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse. En technologie fromagère, le transfert de petits solutés, tels que le sel, l'eau et les métabolites au cours du saumurage et de l'affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages ; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage ; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l'affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10 −10 m 2 ·s −1 à des températures comprises entre 10 et 15°C. Très peu d'études concernant les propriétés de transfert d'autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusi...

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A knowledge base for the apparent mass diffusion coefficient (D_EFF) of foods

Cited by 60 publications

References 3 publications

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Modeling drying kinetics of fever leaves (<i>Ocimum viride</i>) in a convective hot air dryer

Determination of the diffusion coefficients of small solutes in cheese: A review

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