| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277886 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠The diffusion of dyes in gels was visualised in situ for 10 min. ⺠Agar and alginate gels were used with rhodamine 6G and methylene blue dyes. ⺠Experiments were performed at 30, 50, and 70 °C and 0, 167, 333, 500, 667 V mâ1. ⺠Limitations of Fickian analysis led to the penetration model for data analysis. ⺠Gel, gel/salt concentration, dye charge/mass, electric field effects were examined.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
K. Samprovalaki, P.T. Robbins, P.J. Fryer,