Diffused Quantity Prediction Model and Diffusion Coefficient of Gel Food in the Mass Transfer Process

겔 식품의 물질전달공정 중 확산량 예측모델 및 확산계수

  • Lee, Won-Young (Department of Food Engineering, Kyungpook National University) ;
  • Choi, Yong-Hee (Department of Food Engineering, Kyungpook National University)
  • Published : 1991.04.01


A capillary method was used to evaluate the properties of mass transfer process and diffusion coefficients in the gel food. Amaranth dye was selected as a diffusant material to visualize the degree of diffusion procedure easily. After contacting cylinder containing agar gel with amaramth dye solution for some hours, the gel was cut to five segments by 0.5 cm in length. The diffusant concentration from the segments were measured by the spectrophotometer at 523 nm. Prediction models for the diffused quantities in gel food were established by the regression program of SPSS package program. Generally, diffusion coefficient can be calculated by Fick's second law, however, it will be determined by using numerical analysis method more easily. Finally the diffusion coefficients in this research were calculated by arithmetic mean of the measured values. As raising gel agent concentration, the mean diffusion coefficient tended to decrease because the obstruction effect came to become significant.