DIFFUSION OF LOW-MOLECULAR COMPOUNDS IN FOOD MODEL SYSTEMS

被引：14

作者：

DIAZ, G ^{[1
]}

WOLF, W ^{[1
]}

KOSTAROPOULOS, AE ^{[1
]}

SPIESS, WEL ^{[1
]}

机构：

[1] FED RES CTR NUTR,INST PROC ENGN,ENGESSERSTR 20,W-7500 KARLSRUHE,GERMANY

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 06期

关键词：

D O I：

10.1111/j.1745-4549.1993.tb00234.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The diffusion of NaCl and isopropanol was studied in a matrix of pure gel and one containing either carbohydrates, proteins or fat using the concentration-distance method. Concentrations of NaCl were measured by conductivity, those of isopropanol by gas chromatography. Diffusion experiments have shown that the temperature dependence of the diffusion coefficient is in accordance with an Arrhenius approach. Experimental and predicted diffusion coefficients did not agree satisfactorily when only models of mere obstruction were considered. Including the effect of hydration by values obtained from pure gels, experimental diffusion coefficients range throughout between the calculated values of mere obstruction and those obtained from a mathematical combination of obstruction and maximum hydration.

引用

页码：437 / 454

页数：18

共 60 条

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