SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA .3. A TENTATIVE ANALYSIS OF SPATIAL-DISTRIBUTION OF IMPREGNATING SOLUTE IN MODEL GEL

被引：10
|
作者：
RAOULTWACK, AL
BOTZ, O
GUILBERT, S
RIOS, G
机构：
[1] Agricultural Engineering and Food Technology Research Center, (CEEMAT-CIRAD), Montpellier
[2] Food Technology and Engineering Research Center, University of Montpellier II
来源：
DRYING TECHNOLOGY | 1991年 / 9卷 / 03期
关键词：
AGAR; CROSS-FLOWS; DIFFUSION; DRYING; INTERACTION; MASS TRANSFER; MODELING; OSMOTIC DEHYDRATION;
D O I：
10.1080/07373939108916700
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Agar agar model gel cubes, with initial low sucrose content, were soaked in 40% and 60% sucrose solutions. In both situations, sucrose profiles were obtained by slicing and HPLC analysis. Results provided an experimental validation for the concentrated surface layer assumption and the compartment model of mass transfer, described in Parts 1 and 2, respectively.
引用
收藏
页码：631 / 641
页数：11
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