Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods

Varzakas, Theodoros; Leach, Gareth; Israilides, Cleanthes; Arapoglou, Dimitris

doi:10.1016/j.enzmictec.2004.06.015

Cited by 46 publications

(54 citation statements)

References 56 publications

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“…Solutes will have to diffuse in the liquid or gas phase contained within that porous matrix. Subsequently, the StokesEinstein equation has little use in the prediction of diffusion properties in food [77].…”

Section: Steady-state Diffusionmentioning

confidence: 99%

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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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Section: Steady-state Diffusionmentioning

confidence: 99%

“…The term "apparent" or "effective diffusion" is then generally preferred to "diffusion" alone. Effective diffusivities are the most convenient way to describe mass transfer process through porous matrices, which have an intricate network of pores where diffusing species take a tortuous path [77].…”

Section: Steady-state Diffusionmentioning

confidence: 99%

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

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Diffusion is the physical process through which mass is transferred under the influence of concentration gradients (VARZAKAS et al, 2005). The need for producing and collecting data in the field of physical properties of food industries, has led food scientists to study the mechanisms of heat and mass transfer.…”

Section: Introductionmentioning

confidence: 99%

“…Food scientists are also interested in diffusivity in order to understand the influence and preservation on food quality (ROQUES, 1987). Therefore, estimating diffusion coefficients or diffusivity is important for the determination of mass transfer rate (VARZAKAS et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

et al. 2022

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The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α-galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus vulgaris L. varieties from Madagascar; and evaluate correlation with surface/volume ratio. Overall, dry matter, antinutrients and anthocyanins were impacted by the process, however proteins were not. Depending on varieties and operating conditions, soaking or thermal treatment led to up to 59% losses for dry matter, 73% for tannins, 99% for IP6, 92% for total α-galactosides and 100% for anthocyanins. In certain cases, the process increased dry basis concentration of α-galactosides probably through hydrolysis phenomena from precursors. A positive correlation between the surface/volume ratio of common beans and decrease of tannins and α-galactosides was highlighted. A global antinutritional indicator was used along with the dry matter to evaluate the best conditions to subside all antinutrients and limit the loss of nutrients, combining soaking and thermal treatment. These conditions were soaking (30 C) for 1 h followed by heat treatment at 65 C with 1/5 seed-to-water ratio during 2 h. Appropriate soaking/thermal treatment of common dry bean is crucial to reduce antinutrients and limit nutrient loss. Novelty Impact StatementCommon bean (Phaseolus vulgaris L.) contains antinutrients and oligosaccharides which causes digestive discomfort. Suitable soaking and thermal treatments reduce these compounds and limit the loss of nutrients. As a final product, a common bean partially free of negative compounds could help in processing common beans and be employed as an ingredient in derived product.

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Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods

Cited by 46 publications

References 56 publications

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

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

Saline distribution during multicomponent salting in pre-cooked quail eggs

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

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