A SHORT-CUT METHOD FOR DETERMINING CONCENTRATION DEPENDENT DIFFUSIVITY IN LIQUID FOODS AND POLYMER SOLUTIONS FROM REGULAR REGIME DRYING CURVES
A SHORT-CUT METHOD FOR DETERMINING CONCENTRATION DEPENDENT DIFFUSIVITY IN LIQUID FOODS AND POLYMER SOLUTIONS FROM REGULAR REGIME DRYING CURVES
复制标题
从常规状态干燥曲线确定液体食品和聚合物溶液中浓度依赖性扩散率的捷径方法
DOI：
10.1081/drt-100105301
复制
发表时间：
2001
影响因子：
3.3
通讯作者：
Shuichi Yamamoto
中科院分区：
文献类型：
--
作者：
Shuichi Yamamoto
基于幂律扩散模型，提出了一种由常规状态干燥曲线确定液体食品和聚合物溶液中扩散系数随浓度（水或溶剂含量）变化的简单方法。该方法首先进行了测试，干燥的数据产生的扩散方程的数值解与各种类型的浓度依赖的扩散系数。与以往的方法相比，本方法简单而准确。然后，各种糖溶液的干燥速率实验获得的本方法的基础上进行分析，以确定水分含量依赖的扩散系数。
A simple method for determining concentration (water or solvent content) dependent diffusivity in liquid foods and polymer solutions from the regular regime drying curve was developed on the basis of the power-law diffusion model. The method was first tested to the drying data generated from numerical solutions of the diffusion equation with various types of concentration dependent diffusivities. The present method was found to be very simple yet accurate compared with the previous methods. Then, the drying rates of various sugar solutions experimentally obtained were analyzed on the basis of the present method to determine the moisture content dependent diffusivities.