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

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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.

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Abbreviations

A :

Area of the test material in contact with the electrodes (m2)

\( \bar{G} \) :

Average grey intensity

G :

Grey intensity

I :

Current (A)

L :

Thickness of the slab (m)

R :

Resistance (Ω)

V :

Voltage (V)

n :

Number of pixels

x :

Distance in the x direction (m)

y :

Distance in the y direction (m)

σ :

Electrical conductivity (S m−1)

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Acknowledgment

The authors thank Unilever Research Colworth, Bedford, UK for the financial support.

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Authors and Affiliations

  1. Chemical Engineering, The University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK

    Konstantina Samprovalaki & Peter J. Fryer

  2. Epidavrou 100, Athens, 10441, Greece

    Konstantina Samprovalaki

Authors
  1. Konstantina Samprovalaki
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  2. Peter J. Fryer
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Correspondence to Konstantina Samprovalaki.

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Samprovalaki, K., Fryer, P.J. Development of an experimental procedure for real time investigation of diffusion in foods. Sens. & Instrumen. Food Qual. 5, 78–89 (2011). https://doi.org/10.1007/s11694-011-9114-8

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  • DOI: https://doi.org/10.1007/s11694-011-9114-8

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