The extraction of a solute from a solid matrix involves a three-stage process: desorption of the solutes and solubilisation in the solvent, ... Schwartzberg H.G., Chao R. Solute diffusivities in leaching processes. Food …
leaching and facilitate contact of the solvent with the solute [2]. Leaching is a step in hydrometallurgical processes employed for ores and that has also been employed in the recovery of metals from WEEE [5, 6]. The development and use of the leaching process as a step in the recycling of
The extraction of a solute from a solid matrix involves a three-stage process: desorption of the solutes and solubilisation in the solvent, internal diffusion through the solid phase towards the surface and external solute diffusion in the liquid volume . Extraction can be performed using fresh/dried and ground/whole samples.
Schwartzberg H.G., Chao R.Y., Solute diffusivities in leaching processes, Food Technol. 36 (1982) 73–86. CAS Google Scholar Seiffert S., Oppermann W., Systematic evaluation of FRAP experiments performed in a confocal laser scanning microscope, J. Microsc. Oxford 220 (2005) 20–30.
Solute diffusion phenomena through inside or outside of the processed material, plays an important role in a variety of unit operations of the food industry, such as dehydration (Daudin, 1983), osmotic treatments (Karel, 1976) and leaching processes (Schwartzberg and Chao, 1982).
Leaching of solids was significant at very short rehydration time. Understanding the mechanism of the leaching process could provide information required for simulation. TOC values were significantly higher than those derived by HPLC, indicating that other organic components were extracted. The difference between TOC and HPLC …
An equation to predict the temperature dependence of solute impurity diffusivity in liquid metals has been derived by combining the Sutherland-Einstein …
Leaching Process. Leaching Process:-Leaching is a mass transfer operation in which we have a solid material which either contains components which are valuable to us or components which are considered an impurity of the solid, no matter what the case, such components are called solute.We take a liquid which is called a solvent …
DOI: 10.1111/J.1365-2621.1984.TB00333.X Corpus ID: 86565773; Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching @article{Rice2007TechnicalNA, title={Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching}, author={Peter Rice and Jeremy D. Selman}, …
Journal of Food Process Engineering. Volume 31, Issue 4 p. 548-563. AQUEOUS EXTRACTION OF SOLUTES FROM FENNEL (FOENICULUM VULGARE) ASSISTED BY PULSED ELECTRIC FIELD. KAMAL EL-BELGHITI, Corresponding Author. KAMAL EL-BELGHITI. 1 TEL: 0033344237357; FAX: 0033344231580; EMAIL: [email …
The combined effect of internal and external mass-transfer resistances limited the advantages of using biocatalysts with enzyme loadings greater than 150 mg BSAE/g ds and the statistically significant change in the apparent affinity of immobilised enzyme for urea …
Overarching control of solute diffusivities is one of the primary goals of hydrogel structural design and swollen polymer network modeling. 15,20,28 To summarize the practical utility of this study, we considered the range of diffusivities for each solute in the tested hydrogel formulations (Figure 6A) as well as how mesh radii affected solute ...
OD process water is extracted from the solid, while in the leaching process solute is extracted from the material and water is absorbed. These phenomena occur because of the differences between chemical potentials of the solute and water in the solid and solution. Both solute and moisture transfers in the soaking process are affected by operating
The aim of this review paper is to present the experimental methodologies and mathematical models for the evaluation of solute effective diffusivities in food …
The aim of this study is to design and develop an efficient leaching process based on a fundamental and theoretical thermodynamic analysis and the optimization of the operation parameters via the response surface methodology (RSM). Using this methodology, the design of a leaching process for the recovery of copper, silver, and …
Leaching, as a process in food industry, which is the transfer of solutes from a solid to an adjacent fluid, may be controlled by internal diffusion of solutes (Lathrop & Leung, 1980; Schwartzberg & Chao, 1982; Selman et al., 1983; Rice & Selman, 1984).
In a typical continuous single or multistage leaching process, the stream containing the solid phase is called the underflow whilst the solute-rich stream is referred to as the overflow stream. …
We propose a method for measuring gas and liquid diffusivities of surface active solutes based on the measurements of dynamic interfacial tension. The selection of the experimental system needed to achieve accurate diffusivity estimation and, particularly, the selection of the complementary fluid to create the interface sensitive to the solute …
A model of heat and mass transfer with simultaneous chemical reaction is proposed for simulating changes in profiles and surface concentration of reducing sugars during warm water blanching and the subsequent holding of potato strips in …
The starting point for modelling a particular diffusion process is to consider the shape of the solid and the nature of the process itself: uptake of solute into the food, leaching of solute from the food or diffusion of solute …
The results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by «diffusion» This study is concerned with the loss of ascorbic acid from peas during water blanching at 50, 60, 70, 80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the ...
For the solute studied, a reduction in effective diffusion coefficient was observed with a retardation of solute flux in both aqueous and calf meat layers. ... in beef semitendinosus is 1.1 × 10 −10 m 2 /s is in very good agreement with Schwartzberg and Chao's study on solute diffusivities in leaching process (1981).
Experimental data for the leaching of glucose, ... Solute diffusivities in leaching processes. G. SchwartzbergH Y. ChaoR. Agricultural and Food Sciences, Chemistry. 1982; 215. Save. Transferencia de calor y materia durante el escaldado de papas. Alicia Califano. Chemistry.
lute and the leaching fluid. There are also two processes that can significantly influence the mass transfer during leaching: one is heat transfer and the other is the change in …
Normally, the concentration of solute in the final extract is limited to the value in equilibrium with the feed, but a countercurrent stream that is richer than the feed is available for enrichment of the extract. This is essentially solvent-free extract as reflux. A flowsketch and nomenclature of such a process are given with Example 14.8. Now ...
Solute diffusivities in leaching processes. Food Technology, 36 (2) (1982), pp. 74-77. Google Scholar. Sereno et al., 2001. A.M. Sereno, R. Moreira, E. Martínez. …
Leaching is the process of a solute becoming detached or extracted from its carrier substance by way of a solvent. Leaching is a naturally occurring process which scientists have adapted for a variety of applications with a variety of methods. Specific extraction methods depend on the soluble characteristics relative to the sorbent material ...
Explanation: Leaching is process where a solvent selectively dissolves some of the solid components from a multi component solid mixture. 3. What happens in an ideal leaching stage of a mixture of A and B? ... Explanation: If the viscosity of the liquid phases is increased, the is an increase in the concentration of solute. 5. What is a ...