Modeling the effect of microstructure on food extraction

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dc.contributor.authorCrossley, JI
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T13:15:00Z
dc.date.available2024-01-10T13:15:00Z
dc.date.issued2001
dc.description.abstractSeveral cases of extraction of food components were analyzed applying the diffusion theory and Fick's second law to different microstructural architectures. A mathematical algorithm was developed for a two-dimensional heterogeneous system and programmed in MATLAB. Architectures examined include: (1) structure with straight pores, (2) flake with impermeable platelets, (3) matrix with impermeable dispersed particles and, (4) cellular material. Results show that the architecture of phases in the solid matrix is more important than parameters normally used to correct the diffusivity for structural effects (tortuosity, porosity, volume fraction, etc.). Simulated extraction curves were similar to those obtained from experimental data where an empirical effective diffusivity was calculated. These results suggest a more fundamental approach to modeling of extraction in foodstuffs based on the microstructure and local architecture.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent17 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1745-4530.2001.tb00538.x
dc.identifier.issn0145-8876
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2001.tb00538.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78461
dc.identifier.wosidWOS:000170661400002
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final177
dc.pagina.inicio161
dc.publisherFOOD NUTRITION PRESS INC
dc.revistaJOURNAL OF FOOD PROCESS ENGINEERING
dc.rightsacceso restringido
dc.subjectOSMOTIC DEHYDRATION
dc.subjectDIFFUSION
dc.titleModeling the effect of microstructure on food extraction
dc.typeartículo
dc.volumen24
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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