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

Research output: Contribution to journalArticlepeer-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.


Original languageEnglish
Pages (from-to)78-89
Number of pages12
JournalSensing and Instrumentation for Food Quality and Safety
Issue number2
Publication statusPublished - Jun 2011


  • Diffusion, Image analysis, Ohmic heating