| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277788 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠The simultaneous diffusion of water and calcium in the threshed corn grain was modeling. ⺠The effective diffusion coefficient decreased when the Ca(OH)2 concentration was increased. ⺠The reaction rate constants were approximately 10 times - larger for water than for calcium. ⺠Low concentration of Ca(OH)2 did not significantly affect the water diffusion in threshed corn.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
P. Pineda-Gómez, A. Rosales-Rivera, M.E RodrÃguez-GarcÃa,