Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods

Enzyme and Microbial Technology

Volumn 37, Issue 1, 2005, Pages 29-41

  Varzakas, Theodoros H ^a   Leach, Gareth C ^a   Israilides, Cleanthes J ^b   Arapoglou, Dimitrios ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Diffusion; Diffusion coefficients; Extraction; Leaching; Uptake

Indexed keywords

COMPUTATIONAL METHODS; CONCENTRATION (PROCESS); DIFFUSION; ENZYMES; MASS TRANSFER; MATHEMATICAL MODELS;

AGITATION; DIFFUSIVITY; FICK'S LAW OF DIFFUSION; FOOD MATERIALS;

FOOD PRODUCTS;

CALCULATION; DIFFUSION; FOOD ANALYSIS; LEACHING; MATHEMATICAL MODEL; REVIEW; SAMPLING; SOLUTE; TECHNIQUE; TEMPERATURE; THEORETICAL MODEL; THEORETICAL STUDY;

EID: 18144386582     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2004.06.015     Document Type: Article

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