The effect of electrical processing on mass transfer in beetroot and model gels

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• 作者：Georgina Porras-Parral ; Taghi Miri ; S. Bakalis ; P.J. Fryer ; ^{p.j.fryer@bham.ac.uk}
• 关键词：Electrical processing ; Diffusion ; Gels ; Beetroot
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：October, 2012
• 卷：112
• 期：3
• 页码：208-217
• 文件大小：1250 K

摘要

The diffusion between solids and surrounding liquids has been studied under the influence of different electric field strengths varying between 0-1000 V m^鈭?, characteristic both of ohmic heating and Moderate Electric Field (MEF) processing. The rate of enhancement of mass transfer between slabs of beetroot and surrounding fluid has been studied at up to 60 掳C, as a function of electric field strength and the orientation of the slab to the field. Enhancements in diffusion coefficient of up to a factor of 2 are seen, with decreased enhancement at higher temperature and when the electric field does not pass through the particle. Diffusion into gels has been studied and enhancement found only for alginate (an ionically set gel) and not for gelatin and egg albumin, that are thermally set gels.