ListarFRM - I+D+i - Artículo Publicado por tema "Mathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, Lactitol"
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Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
(2022-01-01)The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion ...