Abstract
The diffusivity at infinite diffusant dilution (D0) of sorbic acid in high and intermediate moisture gels (with various substrates and water contents) and in three foods was evaluated. The determination of D0(25°C) was achieved by tridimensional diffusion in gels cubes or by monodimensional diffusion in infinite food columns. For the same substrate concentration by weight, D0 values of sorbic acid in concentrated sugar solutions decreased slightly when the molecular weight of the sugar was increased. When a liquid substrate such as glycerol was used, D0 values referred to equal concentrations by weight, were higher than in sugar solutions. The diffusion of sorbic acid is related, as a first approximation, to the water content rather than to the water activity of the diffusion medium.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
