Solute Diffusivities In Leaching Processes
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- Solute Diffusivities In Leaching Processes
The diffusivities of potassium sorbate were 1.83 × 10 −8 cm 2 /s, 4.26 × 10 −13 cm 2 /s, 4.65 × 10 −13 cm 2 /s, and 5.47 × 10 −13 cm 2 /s through low density polyethylene (LDPE), high density polyethylene, polypropylene, and polyethylene terephthalate, respectively at 25 C. Arrhenius equation shows very good fit between the ...
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Extraction Process Design. Q. Tuan Pham PhD, Q. Tuan Pham PhD [email protected] School of Chemical Engineering, University of New South Wales, Sydney, Australia. ... (Leaching) Supercritical Fluid Extraction. Hygienic Design Aspects. Economics. Summary and Future Needs. Nomenclature.
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Journal of Food Engineering 4 (1985) 313-323 Research Note Diffusivities of Volatiles in Concentrated Solutions ABSTRACT Concentration profiles obtained by slicing a cylindrical gel were used to measure diffusion of volatiles in …
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OD process water is extracted from the solid, while in the leaching process solute is extracted from the material and water is absorbed. These phenomena occur because of the differences between chemical potentials of the solute and water in the solid and solution. Both solute and moisture transfers in the soaking process are affected by operating
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The extraction of a solute from a solid matrix involves a three-stage process: desorption of the solutes and solubilisation in the solvent, ... Schwartzberg H.G., Chao R. Solute diffusivities in leaching processes. Food …
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We propose a method for measuring gas and liquid diffusivities of surface active solutes based on the measurements of dynamic interfacial tension. The selection of the experimental system needed to achieve accurate diffusivity estimation and, particularly, the selection of the complementary fluid to create the interface sensitive to the solute …
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Leaching is the extraction of a soluble component from a solid by means of a sol-vent. The solvent and the solid are put into contact so the solute or solutes diffuse from the solid to …
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(Schwartzberg and Chao, 1982). The study of processes involved in osmotic dehydration, as well as mass transfer simulation and modeling, is a useful predictive tool for the food industry, ... R. Y. Chao, Solute diffusivities in leaching process. Food Technology, V.36, 73-86, (1982). Figures used in the abstract Figure 1: Tetrahedral mesh with ...
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Solute diffusivities in leaching processes. Journal of Food Technology 21: 419-423. Google Scholar. Soddu A. and Gioia F. (1979). Diffusion through living systems: sugar loss from sugar beets. Chemical Engineering Science 34: 763-773. Google Scholar. Stamer J.R. (1983). Lactic acid fermentation of cabbage and cucumbers. In: Rehm H.J. and Reed M ...
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AAS open research. 2021. TLDR. The rich phenolic content of stem-bark of Funtumia elastica points to its potential as a functional medicinal product to alleviate diseases caused by oxidative stress such as asthma, breathing disorders, inflammation, and …
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Experimental data for the leaching of glucose, ... Solute diffusivities in leaching processes. G. SchwartzbergH Y. ChaoR. Agricultural and Food Sciences, Chemistry. 1982; 215. Save. Transferencia de calor y materia durante el escaldado de papas. Alicia Califano. Chemistry.
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Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. International Journal of Food Science and Technology, 20. G. SchwartzbergH, Y. ChaoR (1982) Solute diffusivities in leaching processes. Food Technology, 36
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The aim of this review paper is to present the experimental methodologies and mathematical models for the evaluation of solute effective diffusivities in food …
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Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. STELLA M. ALZAMORA, Corresponding Author. STELLA M. ALZAMORA. Proipa (CONICET-FCEyN), Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Capital Federal Argentina ...
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Leaching of solids was significant at very short rehydration time. Understanding the mechanism of the leaching process could provide information required for simulation. TOC values were significantly higher than those derived by HPLC, indicating that other organic components were extracted. The difference between TOC and HPLC …
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solute diffusivities followed Arrhenius kinetics with acti va- tion energies ranging between 21.2 and 29.7 kJ mol − 1 K − 1 and moderate to poor coefficients of correlation.
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Normally, the concentration of solute in the final extract is limited to the value in equilibrium with the feed, but a countercurrent stream that is richer than the feed is available for enrichment of the extract. This is essentially solvent-free extract as reflux. A flowsketch and nomenclature of such a process are given with Example 14.8. Now ...
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Mass transfer is an omnipresent phenomenon in the chemical and related industries for which effective diffusivities (Di,eff) constitute a useful and simple mathematical tool, especially when dealing with multicomponent mixtures. Although several models have been published for Di,eff they generally involve simplifying assumptions …
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Articular cartilage relies on interstitial transport within the avascular extracellular matrix to deliver nutrients, growth factors, and cytokines to cells and to carry away newly synthesized matrix molecules and waste products [1].The central role of solute transport in chondrocyte metabolism suggests that changes in transport parameters may …
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SOLUTE DIFFUSIVITIES IN LEACHING PROCESSES Author SCHWARTZBERG HG; RONG YUE CHAO UNIV. MASSACHUSETTS, DEP. FOOD ENG./AMHERST MA …
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Effective diffusivities can be found by obtaining a solute content versus time profiles in either the solid or bulk solvent; then, inserting diffusivity values into any …
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In a typical continuous single or multistage leaching process, the stream containing the solid phase is called the underflow whilst the solute-rich stream is referred to as the overflow stream. Equilibrium in a solid-liquid stream is established when the concentration of solute in the underflow and overflow streams leaving a stage are equal.
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Differences between samples blanched in recycled water (2.6 kg/m 3 soluble solids from potato blanching process) and water with 0.5 kg/m 3 of glucose were observed. The apparent diffusivities of ascorbic acid during blanching of potato in distilled, recycled and water with 0.5 kg/m 3 of glucose at 80°C were compared, being 17.39×10 −10, 16 ...
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2.1. Overview and Industrial Applications. Leaching is defined as "the treatment of complex substances, like a mineral, with a specific solvent, able to separate its soluble parts from the insoluble ones" [].The process is used for the production of a concentrated solution of valuable solid material or to remove an insoluble solid from a …
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Solute diffusivities in ILs show a strong concentration dependence, broadening the already vast IL design space and rendering conventional, sample-by-sample measurements impractical for screening.
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In the OD process water is extracted from the solid, while in the leaching process solute is extracted from the material and water is absorbed. These phenomena …
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The results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by «diffusion» This study is concerned with the loss of ascorbic acid from peas during water blanching at 50, 60, 70, 80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the ...
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of solute effective diffusivities in foods Theodoros H. Varzakasa, Gareth C. Leacha, Cleanthes J. Israilidesb, ... Diffusion is the physical process through which mass is
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The technique of countercurrent leaching was applied to the desalting of salt stock pickles. ... Solute diffusivities in leaching processes. G. SchwartzbergH Y. ChaoR. Agricultural and Food Sciences, Chemistry. 1982; 215. Save. SENSORY RATIO SCALES RELATING HARDNESS AND CRUNCHINESS TO MECHANICAL PROPERTIES OF SPACE CUBES.
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The kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re-interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee …
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In the immersed leaching process of low-grade sea-type evaporate wastes, the relative proportions of the solute contents in the mining brine continuously change over time, which makes the composition of the brine from leaching unpredictable. This strange phenomenon has been lacking a reasonable explanation for many years.
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