STUDY OF MASS TRANSFER AND DIFFUSION PROCESSES OF SUCROSE INTO APPLE FRUIT PARTICLES
DOI:
https://doi.org/10.15421/jchemtech.v32i3.303315Keywords:
external diffusion; internal diffusion; mass feeder; candied fruit production; internal structure of the fruit; effective diffusion coefficient.Abstract
In this study, we designed a setup for blanching and saturating apple fruit particles with sucrose using a bubbling mode of sugar syrup with inert gas. For the saturation process, a sugar syrup was prepared at a temperature of 70 °C and a concentration of 60 % Brix. Based on photomicrographs of blanched fruit sections, we determined the average diameter and total length of channels between blanched apple cells to ascertain the particle's surface porosity, which was found to be 0.162 m2/m2. According to the established mechanism for the saturation process, we justified the physical essence of saturation processes in the external and internal diffusion regions. We demonstrated that irregular saturation exists in the external diffusion region at the beginning of the process and saturation occurs during the period of constant velocity. In the internal diffusion region, there is a period of decreasing saturation velocity. We proved that effective diffusion coefficients depend on both the hydrodynamic conditions of the process and the saturation region. In the external diffusion region, the coefficient of effective diffusion is 100–200 times larger than in the internal diffusion region. We proposed to generalize the saturation process separately for the external and internal diffusion regions. Based on the generalization of experimental data, we derived analytical dependencies of sucrose concentration change in apple fruit particles over time for the external and internal diffusion regions. These dependencies enable the theoretical calculation of the amount of sucrose transferring into apple fruit particles in the internal and external diffusion regions. Additionally, we derived dimensional equations in the article, which enable the calculation of the mass transfer coefficient for laminar, turbulent, and transitional regimes of bubbling syrup with inert gas. Using these dimensional equations, the amount of sucrose transferring from the syrup into apple fruit particles via mass transfer can be determined.
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