Paper Titles
Classical Molecular Dynamics Simulation of Structural and Dynamical Properties of II-VI and III-V Semiconductors
p.522
Materials Science Issues for the Fabrication of Nanocrystal Memory Devices by Ultra Low Energy Ion Implantation
p.531
Oxygen and Silicon Self-Diffusion in Quartz and Silica: The Contribution of First Principles Calculations
p.542
Oxygen Self-Diffusion in Silicon Dioxide: Effect of the Si/SiO2 Interface
p.554
Effect of Air Temperature on Convective Drying Assisted by High Power Ultrasound
p.563
Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity
p.575
Mass Transport Modelling in Porous Media Using Delay Differential Equations
p.586
Mass Transfer and Concentration Contours around Surfaces Buried in Granular Beds and Exposed to Fluid Flow
p.592
Mass Transfer Modelling in an Acoustic-Assisted Osmotic Process
p.600

Mass Transfer Modelling in an Acoustic-Assisted Osmotic Process

Article Preview

Abstract:

Ultrasounds are mechanical waves that produce different effects when travelling through a medium, some related to mass transfer (i.e. microstirring at the interface, the so called "sponge effect" and cavitations). Thus, ultrasound appears to be a way to reduce both the internal and external resistances in osmotic food drying processes. In this study, the influence of the ultrasounds on water and solute transports during osmotic processes of drying is evaluated. Two different systems have been studied, apple slabs immersed in 30ºBrix sucrose solution, and pork loin slabs in sodium chloride saturated brine. The mathematical modelling of the mass transfers has been carried out by assuming diffusional mechanism and considering the mutual effect between the two mass transfers, the water losses and solute gains. The mass transfer curves in the osmotic process of apple drying in sucrose solution were satisfactorily simulated by using a diffusional model considering independent mass fluxes. Nevertheless, this model did not allow for the accurate simulation of the water losses in the system constituted by pork-loin in saline solution. When the mass fluxes were considered mutually affected, the simulation was accurate for both cases water and solute transfer.

You might also be interested in these eBooks
Diffusion in Solids and Liquids, DSL-2006 I View Preview

Info:

Periodical:

Defect and Diffusion Forum (Volumes 258-260)

Pages:

600-609

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.258-260.600

Citation:

Cite this paper

Online since:

October 2006

Authors:

Susana Simal, J.A. Cárcel, J. Bon, Á. Castell-Palou, Carmen Rosselló

Keywords:

Counter Diffusion, Diffusion, Mass Transfer, Osmosis, Ultrasound (US)

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2006 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

References

[1] P.E. Gerla and A.C. Rubiolo: J. Food Eng. Vol. 56 (2003), p.401.

Google Scholar

[2] P.P. Sutar and D.K. Gupta: J. Food Eng. (2005), In Press.

Google Scholar

[3] N.K. Rastogi, K.S.M.S. Raghavarao, K. Niranjan and D. Knorr: Trends in Food Sci. Technol. Vol. 13 (2002) p.48.

Google Scholar

[4] D. Knorr, M. Zenker, V. Heinz and D-U. Lee: Trends in Food Sci. Technol. Vol. 15 (2004), p.261.

Google Scholar

[5] T.J. Mason, E. Joyce, S.S. Phull and J.P. Lorimer: Ultrasonics Sonochemistry, Vol. 10 (2003), p.319.

DOI: 10.1016/s1350-4177(03)00102-0

Google Scholar

[6] J. A. Cárcel, J. Benedito, C. Rosselló, and A. Mulet: J. Food Eng. (2006), In press.

Google Scholar

[7] A. Nieto, M. A. Castro and S.M. Alzamora: J. Food Eng. Vol. 50 (2001), p.175.

Google Scholar

[8] S. Simal, E.S. Sánchez, A. Berna and A. Mulet: Chem. Eng. Comm. Vol. 189 (2002), p.173.

Google Scholar

[9] E. Bona, R.S.S.F. da Silva, D. Borsato, L.M.M. Silva and D.A. de Souza Fidelis: J. Food Eng. (2006), In Press.

Google Scholar

[10] N.K. Rastogi and K.S.M.S. Raghavarao: Lebensm. -Wiss. und-Technol. Vol. 37 (2004), p.43.

Google Scholar

[11] J. Shi and M. Le Maguer: Lebensm. -Wiss. und-Technol. Vol. 36 (2003), p.3.

Google Scholar

[12] M. Payne and K.R. Morison: Int. Dairy J. Vol. 9 (1999), p.887.

Google Scholar

[13] U. Cocchini, C. Nicolella and G.A. Livingston: Chem. Eng. Sci. Vol. 57 (2002), p.4461.

Google Scholar

[14] N.K. Rastogi and K.S.M.S. Raghavarao: J. Food Eng. Vol. 34 (1997), p.429.

Google Scholar

[15] B. Singh, A. Kumar, A.K. Gupta: J. Food Eng. Vol. (2006), In press.

Google Scholar

[16] S. Simal, C. Rosselló, A. Berna and A. Mulet: J. Food Eng. Vol. 37(1998), p.423.

Google Scholar

[17] P. Valko, and S. Vajda: Advanced Scientific Computing in BASIC with Applications in Chemistry, Biology and Pharmacology. (Elsevier, Amsterdam 1989).

Google Scholar

[18] S. Simal, C. Rossello, A. Berna and A. Mulet: Chem. Eng. Sci. Vol. 49 (1994), p.3739.

Google Scholar

[19] S. Simal, F. Bauzá de Mirabó, E.S. Deyá, C. Rosselló: Z- Lebensm. Unters Fors. Vol. 204 (1997), p.210.

Google Scholar

[20] AOAC: Official Methods of Analysis of AOAC International. (16 th edn. AOAC. International, Gaithersburg, Maryland, USA, 1997).

Google Scholar

[21] L. Mayor, R. Moreira, F. Chenlo, A.M. Sereno: J. Food Eng. Vol. 74 (2006), p.253.

Google Scholar

[22] F. Kaymak-Ertekin and M. Sultanoglu: J. Food Eng. Vol. 46 (2000), p.243.

Google Scholar

[23] F. Chenlo, R. Moreira, C. Fernández-Herrero and G. Vázquez: J. Food Eng. Vol. 74 (2006), p.324.

Google Scholar