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
diffusiontemperatureinternal surfacecarrot fruitsucrosemass transfer coefficient
References
  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. doi.org/10.15673/fst.v11i4.727
First published Full Text (12.04.2021 - 22:17)
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