Development of an experimental procedure for real time investigation of diffusion in foods
Research output: Contribution to journal › Article › peer-review
Colleges, School and Institutes
Diffusion and mass transfer are ubiquitous operations in food processing. The application of electric fields can influence the mass transfer properties of foods. A small scale processing unit was used in the development of a method that would allow real-time measurement of diffusion of dyes into gel samples (at a range of temperatures and electric field strengths). The depth of penetration and localisation of infused material can be visualised and measured using image analysis methods.
|Number of pages||12|
|Journal||Sensing and Instrumentation for Food Quality and Safety|
|Publication status||Published - Jun 2011|