The rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m2/sec × 109) at 25°C with activation energies of 36.3 and 31.6 kJ/g‐mol, respectively.
|Original language||English (US)|
|Number of pages||2|
|Journal||Journal of Food Science|
|State||Published - Mar 1987|
All Science Journal Classification (ASJC) codes
- Food Science