Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method

G. R. ZIEGLER, A. L. BENADO, S. S.H. RIZVI

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)501-502
Number of pages2
JournalJournal of Food Science
Volume52
Issue number2
DOIs
StatePublished - Mar 1987

All Science Journal Classification (ASJC) codes

  • Food Science

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