Development of an experimental procedure for real time investigation of diffusion in foods

Konstantina Samprovalaki; Peter J. Fryer

doi:10.1007/s11694-011-9114-8

Development of an experimental procedure for real time investigation of diffusion in foods

Konstantina Samprovalaki^*, Peter J. Fryer

^*Corresponding author for this work

Chemical Engineering

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	78-89
Number of pages	12
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume	5
Issue number	2
DOIs	https://doi.org/10.1007/s11694-011-9114-8
Publication status	Published - Jun 2011

Keywords

Diffusion
Image analysis
Ohmic heating

ASJC Scopus subject areas

Industrial and Manufacturing Engineering
Safety, Risk, Reliability and Quality
General Chemical Engineering

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10.1007/s11694-011-9114-8

Cite this

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KW - Ohmic heating

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Development of an experimental procedure for real time investigation of diffusion in foods

Abstract

Keywords

ASJC Scopus subject areas

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