An experimentally simple method for measuring diffusion in food gels
- 1 October 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (5) , 531-539
- https://doi.org/10.1111/j.1365-2621.1982.tb00211.x
Abstract
Summary: A simple method for measuring the diffusion coefficients of small molecules in food gels is described. The method is based on diffusion in a gel column and requires only the availability of a tube of constant cross section for the experiment. Determination of the concentration gradient in the column is made by sectioning, followed by analysis using any suitable technique. Both mutual and self‐diffusion measurements may be made. The method is used to study the diffusion of K2CrO4 in agar and agarose gels and amaranth dye in agar.Keywords
This publication has 3 references indexed in Scilit:
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- Diffusion ProcessesPublished by Springer Nature ,1967
- The Obstruction Effect in the Self-Diffusion Coefficients of Sodium and Cesium in Agar GelsThe Journal of Physical Chemistry, 1966