Study of diffusion processes in carrot particles
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Internal porosity of the carrot particle, the value of which determines the coefficient of mass transfer have been determined. On the basis of the experiments we derived the dependence, allowing to determine the mass transfer coefficients for sucrose molecules in blanched carrot fruits within the temperatures corresponding to the quality of the finished product.
- Atamanyuk, V., Huzova, I., Gnativ, Z. (2017). Study of diffusion processes in pumpkin particles during candied fruits production. Food Science and Technology, 11(4), 21–28. doi.org/10.15673/fst.v11i4.727