STUDY ON THE DIFFUSION PROCESS OF ZUCCHINI FRUITS SATURATION WITH SUCROSE FROM AN AQUEOUS SOLUTION
DOI:
https://doi.org/10.15421/jchemtech.v31i3.280561Keywords:
effective diffusion coefficient, mass transfer surface, external diffusion, internal diffusion region.Abstract
An important factor for the introduction of new technologies in food production is the determination of effective diffusion coefficients, forecasting the processes of saturation of vegetables and fruits with dissolved substances, obtaining mathematical models, and describing the processes of mass transfer in plant tissues. Such models need to be developed for easy use and application in a wide area of food production. Raw and blanched sections of marrow fruit were studied under a microscope, the surface of the intercellular space of slices was found and analyzed, the porosity of the mass transfer surface of raw and blanched marrow fruit was determined. A laboratory setup has been developed for studying the processes of saturation of marrow fruit with sucrose from an aqueous solution under conditions of bubbling the solution with air. Kinetic characteristics were experimentally obtained, two regions of sucrose saturation of marrow fruits were found: external diffusion and internal diffusion region. The saturation time of fruits in the external diffusion region is found. On the basis of Fick's first law, the effective diffusion coefficients of the saturation process are determined for the external diffusion and for the internal diffusion region. It has been proved that the effective diffusion coefficients for the external diffusion region increase with an increase in the rate of air supply to bubbling, and the effective diffusion coefficients for the internal diffusion region do not depend on the rate of air supply to the bubbling. On the basis of Fick's second law, equations were derived for the theoretical calculation of the dependence of the change in the concentration of sucrose in squash fruits over time. For the external diffusion region, such equations are linear. For the internal diffusion region, it is exponential. The obtained theoretical dependences can be used for designing, intensifying and optimizing the operation of a plant for saturation of particles of fruits of vegetable raw materials with dissolved substances. Experimental and theoretical findings can be used on an industrial scale.
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