Drying Technology · 1991 · 112 citations · 8 references
EngineeringFood ScienceBiological Transport PhenomenaCompartmental AnalysisTransport PhenomenaFood Transport PhenomenaGelsMass TransferMass Transfer DynamicsMass TransportMoisture TransportCompartmental Model ConstructionExperimental ValidationMass Transfer MechanismsSolute Diffusion ModelingSolute Mass TransferSolute TransportSolution-diffusion ModelSucrose Transport
ABSTRACT Agar agar model gel cubes, with initial low sucrose content, were soaked in 40% and 60% sucrose solutions. In both situations, sucrose profiles were obtained by slicing and HPLC analysis. Results provided an experimental validation for the concentrated surface layer assumption and the compartmental model of mass transfer, described in Parts 1 and 2. respectively.
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Solute diffusivities in leaching processes.
Schwartzberg Hg, Schwartzberg Hg, Rong Chao · Food technology · 1982 · 226 citations
Osmotic concentration of potato.
A. Lenart, James M. Flink · International Journal of Food Science & Technology · 1984 · 164 citations
Effect of Osmotic Agents and Concentration on Fruit Quality
H. R. Bolin, C.C. Huxsoll, R. Jackson et al. · Journal of Food Science · 1983 · 152 citations
Osmotic concentration of potato.
A. Lenart, James M. Flink · International Journal of Food Science & Technology · 1984 · 126 citations