Abstract

Mass transfer coefficient and diffusion coefficient are important for modeling of food processing operations. There have been many methods to determine mass diffusivity in the during mass transfer phenomena. Drying methods, simplified methods, simulation method, numerical methods, and regular regime method are procedures to determine this parameter. Experimental determination of these parameters would be valuable. This article offers an approach method for estimation of mass transfer parameters (diffusion coefficient (D) and mass transfer coefficient (kc)) using analytical solutions and experimental data for regular geometric shapes such as infinite slab, infinite cylinder, and sphere. Analytical solutions have a broad use in experimentally determining these parameters. Here, the method of Finite Integral Transform (FIT) was used for solutions of governing differential equations. The concentration ratio vs. time of regular shapes was recorded to determine both the mass transfer coefficient and diffusion coefficient. In this study, determination steps of diffusion coefficient during the mass transfer when this parameter is fixed or variable, also been described. The results showed that diffusion coefficients of the sodium tripolyphosphate solutions (2% w/v) in slab shaped before and after the barrier formation on the surface of meat samples was completed is and using the method presented in this paper. In this research, the mass transfer coefficient was also being determined using the analytical solutions when the diffusivity of substance is known.

Keywords

analytical, solutions, mass, transfer, parameters, diffusion, coefficient, finite integral transform, molar, experimental, fluorescence, spectroscopy, interferometry, boundary, domain, heterogeneous, homogeneous, concentration, integral, shapes, diffusivity, ambient temperature, ammonium, sodium, tripolyphosphate, supernatant, distilled, phosphate, orthophosphates