Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
From an experimental set-up with boundary conditions of an extended initial distribution the diffusion coefficient for glucose in a high K-content carrageenan gel was evaluated as a function of the carrageenan concentration (1, 2 and 4%) and temperature (0.0, 5.0, 10.0, 15.0, 25.0, and 36.0°C). According to an Arrhenius-type equation, the activation energies at 1, 2 and 4% of carrageenan were calculated as 18.1, 17.4, and 19.1 kJ/mol. From these data it was concluded that carrageenan affects diffusion mainly by an obstruction effect.
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