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

DOI: https://doi.org/10.23939/cte2021.01.070

Authors

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

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 12.04.2021 - 22:17

Abstract

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.

Keywords

diffusion temperature internal surface carrot fruit sucrose mass transfer coefficient

References

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

First published Full Text (12.04.2021 - 22:17)

Official paper