Study of diffusion processes in carrot particles

Development, energy and resource saving in the chemical and food technologies
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 70–71


First and Last Name Academic degree E-mail Affiliation
Iryna Huzova Ph.D. iryna.o.huzova [at] Lviv Polytechnic National University
Lviv, Ukraine
Volodymyr Atamanyuk Sc.D. atamanyuk [at] Lviv Polytechnic National University
Lviv, Ukraine

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First published on this website: 12.04.2021 - 22:17

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.

  1. 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.
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