Obtaining a mass transfer coefficient in plant tissues using the approach of the thermodynamics of irreversible processes and fick's law of diffusion

Author: 
Sergio de Souza Castro, Silvana Mattedi and Modesto Antônio Chaves

A model for the mass transfer coefficient of water for osmotically dehydrated fruits has been developed. The model aggregated transfer coefficient characteristics obtained by Fick's law and the phenomenological coefficient obtained by the thermodynamics of irreversible processes. The results showed that the mass transfer coefficient of water adapted to changes in sucrose concentrations and temperatures in the osmotic medium. The modeling showed that the simulation of osmotic dehydration must be conducted with both flows: simultaneous synergistic water loss and solid gain. The model was satisfactory for predicting the loss of water in the experimental conditions of the study and was well adjusted to the experimental data.

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