Modeling of Diffusion in Capillary Porous Materials During the Drying Process

This paper presents a model of heterogenous diffusion in capillary porous materials during the process of drying. The governing heat and mass transfer equations have been established using the liquid as well as vapor flow. Two models have been presented. Model 1 does not consider the heat conduction while the model 2 has been established by considering the conduction. The developed models and the numerical solutions of the resulting differential equations can take into account the moisture and temperature dependent thermophysical properties of the product. All equations have been established in spherical coordinates but the programme written for the purpose of calculations can be used for other geometries also. Numerical calculations have been performed for gas concrete and tiles using model 1, while model 2 has been used for gas concrete only because of the lack of data for thermophysical properties of the tile. For gas concrete it was seen that conduction has only marginal effect on the drying process and the numerical predictions of the drying process were reasonably accurate.     

Effects of Surface Concentration on Drying Behavior of Carbohydrate Solutions

As the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH = 0 to 84%). Separate experiments were carried out for determination of the desorption isotherms.

The isothermal drying curves of sugar solutions at RH = 0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration = 0 and 0.1 are almost the same, although the concentration distributions are different.

When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film (skin) near the surface, and consequently the retention of ethanol increased.     

Electrochemical mass transfer between an impinging jet and a rotating disk in a confined system

This paper presents the mass transfer results from an impinging liquid jet to a rotating disk. The mass transfer coefficients were measured using the electrochemical limiting diffusion current technique (ELDCT). Rotational Reynolds number (Re_r) in the range of 3.4 × 10⁴–1.2 × 10⁵, jet Reynolds number (Re_j) 1.7 × 10⁴–5.3 × 10⁴ and non-dimensional jet-to-disk spacing (H/d) 2–8 were taken into consideration as parameters. It was found that the jet impingement resulted in a substantial enhancement in the mass transfer compared to the case of the rotating disk without jet.     

The Difference in Turbulent Diffusion between the Active and Passive Scalars in a Thermally Stably Stratified Medium

The difference in the turbulent diffusion between the active (heat) and passive (mass) scalars in a thermally stably stratified medium is investigated. The axisymmetric problem is treated on the formation of a turbulent circulation flow above a heated disk and on the turbulent diffusion of a passive scalar (impurity) from a continuous surface source in a stably stratified medium. The results indicate that the thermal stratification causes appreciable differences in the coefficients of turbulent transfer between the active (heat) and passive (mass) scalars. This means that the assumption of the identity of the coefficient of turbulent diffusion of heat and mass, employed in conventional models of turbulence, produces significant errors in estimating the heat and mass transfer in a thermally stably stratified medium.     

Validation of a Method of Determination of Apparent Diffusivity Versus Composition in Solids

A method is presented for computing the values of apparent diffusivity in solids with respect to the concentration of the diffusing substance (water or sodium chloride). This method does not require any assumption upon the mathematical relationship between diffusivity and concentration. It can be applied to experimental measurements of local concentration versus position within the solid (profiles) with relatively few measurements (circa 10) and a mathematical smoothing of the experimental data by using an artificial neural network model. The method was first validated on simulated data obtained by using a constant diffusivity value and on experimental profiles when the relation between diffusivity and concentration was given. It was then applied to original experimental moisture profiles obtained by putting gelatin gels with different initial moisture contents into contact for up to 14 days. The method was also successfully applied to five sets of experimental moisture and sodium chloride profiles taken from the literature and obtained from different food products. Apparent diffusivities calculated by our method were found in agreement with those obtained by authors using different numerical methods to compute the diffusivity values.     

Gelling of alginate fibres

Equipment was developed to measure the time for complete gelling of sodium alginate fibres in calcium chloride solution, taken as the time to achieve maximum tensile strength. The effects of fibre diameter, alginate concentration, alginate composition and calcium chloride concentration on gelling time were investigated. A diffusional model, developed to predict the gelling time, agreed with experimental results except for the effect of calcium ion concentration which was modelled empirically.     

The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.     

Hydrolytic stability and protective properties of polyurethane oligomers based on polyester/ether/polyols

The present study deals with effect of the type and chemical character of incorporated polyester/polyether blocks on the hydrolytic stability of crosslinked polyurethane oligomers. Diffusion parameters of the investigated polyurethane oligomers, giving information concerning chemical changes taking place in neutral, basic and acidic aqueous environments, have also been determined.     

Dynamics of hydrated iron(II) cations in nafion polymer membranes

Mössbauer studies of Fe²⁺ in water-soaked nafion polymer membranes in the temperature range between 90 K and 250 K have been performed. Above a critical temperature (～ 180 K) the spectra exhibit both elastic narrow absorption lines and quasielastic broad lines. These spectra are typical of bounded diffusion phenomena observed by Mössbauer spectroscopy in macromolecular systems like haemoglobin, myoglobin and ferritin. Similar spectral shapes have been observed by quasielastic neutron scattering from water in nafion membranes. Within 50 K above the critical temperature the total Mössbauer absorption area decreases by an order of magnitude whereas the narrow absorption line decreases by two orders of magnitude. The results are interpreted in terms of bounded diffusive motion of the iron. Using a model based on overdamped harmonically bound Brownian motion, the essential parameters of the iron motion can be derived as a function of temperature. The iron motion most probably reflects the motion of a large Fe²⁺ complex, e.g. Fe(H₂O)²⁺₆, which is attached to the polymer side chains via the sulphonic group.     

Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.