| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277632 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠The diffusion of rhodamine 6G and methylene blue dyes in agar gels was investigated. ⺠Experiments were run at 30, 50, and 70 °C until equilibrium was reached. ⺠A Fickian approach was used to analyse and model the experimental data. ⺠Diffusion depended on temperature and size of the diffusing molecule. ⺠Diffusion coefficients were estimated and values agreed with literature.
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
K. Samprovalaki, P.T. Robbins, P.J. Fryer,