Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection
Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10°C was investigated using a rotating gel disc device. The concentration profiles in gel were analyzed. The experimental results confirmed the theory that component concentrations are not functions of the disc radius. Two sets of experiments were carried out to study the influence of the main process variables (solute concentration, processing time) on mass transport under forced and natural convection. The results showed that the presence of sucrose enhanced water loss and hindered salt penetration whatever the hydrodynamic conditions. Rotation speed increased water loss as solute concentration increased but had no effect on salt gain, while it hindered sucrose gain. Photographs also showed the presence of very strong natural convection phenomena.
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Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Immersion, solution, eau, chlorure de sodium, saccharose, transfert de masse, convection, modèle, carraghénane, solute, séchage, produit alimentaire, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_8309, http://aims.fao.org/aos/agrovoc/c_7146, http://aims.fao.org/aos/agrovoc/c_7495, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_1846, http://aims.fao.org/aos/agrovoc/c_4881, http://aims.fao.org/aos/agrovoc/c_1339, http://aims.fao.org/aos/agrovoc/c_24133, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_3032, |
Online Access: | http://agritrop.cirad.fr/390537/ http://agritrop.cirad.fr/390537/1/390537.pdf |
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dig-cirad-fr-3905372024-01-27T23:27:20Z http://agritrop.cirad.fr/390537/ http://agritrop.cirad.fr/390537/ Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection. Bohuon Philippe, Collignan Antoine, Rios G.M., Raoult-Wack Anne-Lucie. 1998. Journal of Food Engineering, 37 : 451-469.https://doi.org/10.1016/S0260-8774(98)00073-9 <https://doi.org/10.1016/S0260-8774(98)00073-9> Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection Bohuon, Philippe Collignan, Antoine Rios, G.M. Raoult-Wack, Anne-Lucie eng 1998 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10°C was investigated using a rotating gel disc device. The concentration profiles in gel were analyzed. The experimental results confirmed the theory that component concentrations are not functions of the disc radius. Two sets of experiments were carried out to study the influence of the main process variables (solute concentration, processing time) on mass transport under forced and natural convection. The results showed that the presence of sucrose enhanced water loss and hindered salt penetration whatever the hydrodynamic conditions. Rotation speed increased water loss as solute concentration increased but had no effect on salt gain, while it hindered sucrose gain. Photographs also showed the presence of very strong natural convection phenomena. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/390537/1/390537.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/S0260-8774(98)00073-9 10.1016/S0260-8774(98)00073-9 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=90340 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(98)00073-9 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/S0260-8774(98)00073-9 |
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Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 |
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Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 Bohuon, Philippe Collignan, Antoine Rios, G.M. Raoult-Wack, Anne-Lucie Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
description |
Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10°C was investigated using a rotating gel disc device. The concentration profiles in gel were analyzed. The experimental results confirmed the theory that component concentrations are not functions of the disc radius. Two sets of experiments were carried out to study the influence of the main process variables (solute concentration, processing time) on mass transport under forced and natural convection. The results showed that the presence of sucrose enhanced water loss and hindered salt penetration whatever the hydrodynamic conditions. Rotation speed increased water loss as solute concentration increased but had no effect on salt gain, while it hindered sucrose gain. Photographs also showed the presence of very strong natural convection phenomena. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Immersion solution eau chlorure de sodium saccharose transfert de masse convection modèle carraghénane solute séchage produit alimentaire http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28563 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_7146 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_1846 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_1339 http://aims.fao.org/aos/agrovoc/c_24133 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_3032 |
author |
Bohuon, Philippe Collignan, Antoine Rios, G.M. Raoult-Wack, Anne-Lucie |
author_facet |
Bohuon, Philippe Collignan, Antoine Rios, G.M. Raoult-Wack, Anne-Lucie |
author_sort |
Bohuon, Philippe |
title |
Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
title_short |
Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
title_full |
Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
title_fullStr |
Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
title_full_unstemmed |
Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
title_sort |
soaking process in ternary liquids : experimental study of mass transport under natural and forced convection |
url |
http://agritrop.cirad.fr/390537/ http://agritrop.cirad.fr/390537/1/390537.pdf |
work_keys_str_mv |
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_version_ |
1792491383152443392 |