Effective Diffusion Coefficient Of Water Research Articles

Understanding of Water Transport through Membrane Electrode Assembly in PEFC

In a polymer electrolyte fuel cell (PEFC), water generation, electroosmosis drag, and back diffusion change the humidity, which affects transport properties such as proton conductivity, effective oxygen diffusion coefficient, and permeance of the feed gas through a membrane. Since the sorption and desorption of water in the electrolyte membrane is slower than other processes such as the oxygen reduction reaction, the proton transport, and the oxygen diffusion, dynamic water behavior should be considered to estimate the cell performance precisely. In this study, the water permeation flux through a membrane electrode assembly (MEA) was measured, and the effective water diffusion coefficients in a membrane and catalyst layer (CL) were formulated as a function of temperature and the moisture content respectively. Dynamic moisture content change in MEA was simulated with the measured effective diffusion coefficients. The experimental results showed that desorption was slower than sorption in the identical moisture content range particularly at the beginning, and this tendency was successfully reproduced using the moisture content distribution obtained by numerical simulation.

Thermo-economic analysis of sun drying patio coffee in the Sierra Mariscal, Chiapas-México

This study shows a thermo-economic analysis of patio coffee drying in the Sierra Mariscal Chiapas-México to optimize bed thickness. The drying time, specific energy, thermal efficiency, water-effective diffusivity, and drying batch costs were correlated with bed thickness and solar irradiation. The initial and final coffee moisture contents were 53 % and 11–12 % (w.b). The bed thickness was in terms of kilograms of coffee uniformly spread on a square meter (2.0, 5.0, 10.0, 15.0, and 20.0 kg/m2). The five experimental campaigns involved five tests over a harvest season. The water-effective diffusion coefficient increases with bed thickness (0.38–91.2 × 10−10 m2/s). The solar irradiation requirement and the efficiency of the patio drying linearly increase with bed thickness while specific energy exponentially decreases. The lower specific energy was (7.1–10.4 MJ/kg) for the higher bed thickness (20.0 kg/m2), with (24.0–38.0 h) of drying time and (0.22–0.32) of efficiency. The optimized coffee bed thickness was 10 kg/m2, with a specific energy of 8.8–9.6 MJ/kg. When bed thickness increases, the thermal efficiency increases almost linearly 5.5 times, exponentially reducing the drying cost per batch five times. However, increasing drying times shall lessen the quality of physical-chemical and sensorial coffee.

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

In this paper, the effects on drying time (Y1), the color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin content (Y6) of yam slices were investigated under different drying temperatures (50–70 °C), slice thicknesses (2–10 mm), and radiation distances (80–160 mm). The optimal drying conditions were determined by applying the BP neural network wolf algorithm (GWO) model based on response surface methodology (RMS). All the above indices were significantly affected by drying conditions (p < 0.05). The drying rate and effective water diffusion coefficient of yam slices accelerated with increasing temperature and decreasing slice thickness and radiation distance. The selection of lower temperature and slice thickness helped reduce the energy consumption and color difference. The polysaccharide content increased and then decreased with drying temperature, slice thickness, and radiation distance, and it was highest at 60 °C, 6 mm, and 120 mm. At 60 °C, lower slice thickness and radiation distance favored the retention of allantoin content. Under the given constraints (minimization of drying time, unit energy consumption, color difference, and maximization of rehydration ratio, polysaccharide content, and allantoin content), BP-GWO was found to have higher coefficients of determination (R2 = 0.9919 to 0.9983) and lower RMSEs (reduced by 61.34% to 80.03%) than RMS. Multi-objective optimization of BP-GWO was carried out to obtain the optimal drying conditions, as follows: temperature 63.57 °C, slice thickness 4.27 mm, radiation distance 91.39 mm, corresponding to the optimal indices, as follows: Y1 = 133.71 min, Y2 = 7.26, Y3 = 8.54 kJ·h·kg−1, Y4 = 20.73 mg/g, Y5 = 2.84 kg/kg, and Y6 = 3.69 μg/g. In the experimental verification of the prediction results, the relative error between the actual and predicted values was less than 5%, proving the model’s reliability for other materials in the drying technology process research to provide a reference.

Thin‐Layer Drying Model, Drying Rate, and Effective Water Diffusion Coefficient of Pelleted Feed

In this study, classic thin‐layer drying models such as the Page model, Verma model, and Two‐term model were used to fit the thin‐layer drying data of feed. Based on this, a novel thin‐layer drying model for pelleted feed (modified Verma model) was proposed. The results indicate that the new model is the optimal choice for describing the drying kinetics of pelleted feed for growing pig and calf. The drying rate of pelleted feed is linearly correlated with the feed moisture content. The effective water diffusion coefficient for pelleted feed of growing pig and calf ranges from 1.86 × 10−10 to 2.75 × 10−9 m2/s and 3.32 × 10−10 to 3.87 × 10−9 m2/s, respectively. The activation energy (Ea) for moisture diffusion in both types of feed is 26.42 kJ/mol and 25.86 kJ/mol, respectively. By establishing predictive models for model parameters based on air temperature and air velocity variables, the new model demonstrates extrapolation capability, wide applicability, and practical value. This work lays the foundation for developing a similarly characterized deep‐bed cooling drying model for pelleted feed.

Pore‐Scale Modeling of Water and Ion Diffusion in Partially Saturated Clays

AbstractAn accurate mechanistic understanding of solute diffusion in partially saturated clays is critical for assessing the safety of deep geological repositories for radioactive waste. In this study, a pore‐scale numerical framework is developed to simulate water and ion diffusion in partially saturated clays. First, the two‐phase Shan‐Chen Lattice Boltzmann method is employed to establish the liquid‐gas distribution in a reconstructed three‐dimensional pore geometry of a clay. An equivalent solute method is also developed and validated to improve the numerical stability of the solution at the liquid/gas interface corresponding to steep variations of the concentration and diffusion coefficient of the water tracer. By using a mobility‐distance relationship from molecular simulations, Fick's law is numerically solved to simulate water diffusion in nanopores, while the coupled Poisson‐Boltzmann‐Nernst‐Planck equations are solved to simulate ion diffusion under the influence of the electrical double layer (EDL). Our model reveals that the decrease of relative effective diffusion coefficients during the desaturation is more pronounced for ions than for water, due to the additional transport pathway of water tracers in the gas phase. The obtained effective diffusion coefficients of tritiated water and ions agree well with reported data from compacted sedimentary rocks. By comparing the local electric potential and the distribution of ion concentrations in single pores, the simulation results suggest that the EDL in unsaturated clays has a more complex influence on ion distribution than under fully water‐saturated conditions. This study provides critical insights into the coupled transport processes of solutes in partially saturated clays.

Assessment of calcium alginate gels as wall materials for encapsulation systems.

Calcium alginate gels are widely used to encapsulate active compounds. Some characteristic parameters of these gels are necessary to describe the release of active compounds through mechanistic mathematical models. In this work, transport and kinetics properties of calcium alginate gels were determined through simple experimental techniques. The weight-average molecular weight ( = 192 × 103 Da) and the fraction of residues of α-l-guluronic acid ( = 0.356) of sodium alginate were determined by capillary viscometry and 1 H-nuclear magnetic resonance at 25 °C, respectively. Considering the half egg-box model, both values were used to estimate the molecular weight of calcium alginate as = 2.02 × 105 Da. An effective diffusion coefficient of water ( = 2.256 × 10-9 m2 s-1 ) in calcium alginate was determined using a diffusion cell at 37 °C. Finally, a kinetics constant of depolymerization ( = 9.72 × 10-9 m3 mol-1 s-1 ) of calcium alginate was obtained considering dissolution of calcium to a medium under intestinal conditions. The experimental techniques used are simple and easily reproducible. The obtained values may be useful in the design, production, and optimization of the alginate-based delivery systems that require specific release kinetics of the encapsulated active compounds. © 2023 Society of Chemical Industry.

Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs.

Rehydration of dairy powders is a complex and essential process. A relatively new quantitative mechanism for monitoring powders' rehydration process uses the effective diffusion coefficient. This research focused on modifying a previously used labor-intensive method that will be able to automatically measure the real-time water diffusion coefficient in dairy powders based on confocal microscopy techniques. Furthermore, morphological characteristics and local hydration of individual particles were identified using an imaging analysis procedure written in Matlab©-R2023b and image analysis through machine learning algorithms written in Python™-3.11. The first model includes segmentation into binary images and labeling particles during water diffusion. The second model includes the expansion of data set selection, neural network training and particle markup. For both models, the effective diffusion follows Fick's second law for spherical geometry. The effective diffusion coefficient on each particle was computed from the dye intensity during the rehydration process. The results showed that effective diffusion coefficients for water increased linearly with increasing powder particle size and are in agreement with previously used methods. In summary, the models provide two independent machine measurements of effective diffusion coefficient based on the same set of micrographs and may be useful in a wide variety of high-protein powders.

Evaluation of water diffusion, water vapor permeability coefficients, physicochemical and antimicrobial properties of thin films of nopal mucilage, orange essential oil, and orange pectin

There is a growing interest in the development of biodegradable, safe materials to extend the shelf life of food and replace non-biodegradable plastics. Several materials have been investigated that can be used as edible coatings to extend the shelf life of fruit and vegetable products. In the present work, the design and characterization of different films of nopal mucilage, orange pectin, and orange essential oil were investigated for their potential use as edible coatings. It was found that the pectin concentration had a significant effect (p<0.05) on the thickness, color, and transparency of the edible films. According to the results, the formulation 0.5% mucilage-0.25 % pectin-0.25 % essential orange oil was chosen. Infrared spectroscopy showed no changes in the chemical compounds of the film formulation. The XRD pattern showed that this thin film is amorphous and contains calcium oxalate of nopal mucilage and oleic acid. In the water vapor permeability tests, the films containing orange essential oil in their formulation showed a higher effective water diffusion and water permeability coefficients as compared to the other formulations. In addition, the concentration of orange essential oil has an antimicrobial effect (p<0.05) on some bacteria of interest for food safety. This work demonstrates a new methodology and measurement technique to determine the effective water diffusion and water permeability coefficients for edible thin films based on the photoacoustic effect.

Effect of ultrasonic power on moisture migration and microstructure of contact ultrasound enhanced far-infrared radiation drying on taro slices

To clarify the moisture migration and microstructure of taro in contact ultrasound enhanced far-infrared radiation drying (CUFRD), low-field nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), paraffin sectioning and microscopic observation techniques were applied to explore the changes of the drying curves, water status, microstructure, porosity, microscopic images and distribution curves of cell microstructure parameters of taro under different ultrasound powers of 0, 40, and 80 W. The results showed that applying contact ultrasound (CU) during drying was beneficial to accelerating the dehydration process and improving the porosity of taro slice. With the augment of CU power, the drying times of taro reduced by 16.67% to 25.00%, and the effective water diffusion coefficient was improved by 14.72% to 31.38%. In addition, the application of CU resulted in an increase firstly and then decrease in the cross-sectional area and perimeter distribution curves of taro cells and a widening of the peak shape of the distribution curve of taro cell roundness. In conclusion, CU application could cause faster internal moisture migration, and higher CU power had more obvious effect on microstructure and cell morphological parameters of taro during CUFRD.

Development of a differential photoacoustic system for the determination of the effective water diffusion and water vapor permeability coefficients in thin films

This paper focused on developing a methodology and metrology using a differential photoacoustic (PA) system to determine the effective water vapor diffusion coefficient (Deff) and the effective permeability coefficient (Π) in thin films as a piece of paper and standard polystyrene for a controlled relative humidity. The methodology proposes a new differential photoacoustic system, including the water reservoir, relative humidity, and temperature detectors. Two cells, reference/sample, were used to obtain the instrumental function to reduce the electronic and environmental noises. A method based on the study of ln[1−(S−S0)/ΔS]=t/τD and the behaviors of R2 as a function of the number of data was proposed to assess the region in which the photoacoustic signal should be processed to determine each effective coefficient. S is the amplitude of the PA signal, S0 is the initial amplitude value, ΔS is the change, t (time), and τD is the water vapor diffusion time. The effective water diffusion coefficient (Deff) for water and polystyrene was 1.90 × 10−11 m2/s and 3.09 × 10−11 m2/s, respectively. The permeability coefficient value for the piece of paper was 4.18 × 10−9 mol kg−1 cm−2 s−1 Pa−1, while for polystyrene, it was 6.80 × 10−9 mol kg−1 cm−2 s−1 Pa−1 for 70% of relative humidity. This methodology can be extended by changing the moisture content on the chamber to obtain the dependence of Deff as a function of relative humidity.

Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp

The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water diffusion coefficient (D&lt;sub&gt;eff&lt;/sub&gt;). Based on the simplified Fick's second law of diffusion, D&lt;sub&gt;eff&lt;/sub&gt; was determined, while the relative water content [moisture ratio (MR)] was predicted using empirical models. It was found that as the temperature of the drying process increased, the process time was reduced, and the drying process intensified, which was manifested by the increment of the drying rate as well as the effective moisture diffusivity (varied from 5.58 × 10&lt;sup&gt;–10&lt;/sup&gt; m&lt;sup&gt;2&lt;/sup&gt; s&lt;sup&gt;–1&lt;/sup&gt; to 27.2 × 10&lt;sup&gt;–10&lt;/sup&gt; m&lt;sup&gt;2&lt;/sup&gt; s&lt;sup&gt;–1&lt;/sup&gt;). The mathematical model, developed using the RSM, showed a good fit for the data obtained in the study, which allowed to predict the response of the effective water D&lt;sub&gt;eff&lt;/sub&gt; of the foamed kiwiberry fruit pulp with R&lt;sup&gt;2&lt;/sup&gt; &amp;gt; 0.97.

Characteristics and mathematical modeling of apple slice drying in an electrohydrodynamic system with a needle‐plate electrode

AbstractThe drying of apple slices in an electrohydrodynamic (EHD) system with a needle‐plate electrode was characterized and mathematically modeled at voltages of 30, 40, and 50 kV and with distances between needles of 5, 6, and 7 cm. The results showed that the drying rate, effective water diffusion coefficient, and rehydration ratio of the apple slices, and specific energy consumption of drying, all increased with increasing voltage. Initially, there was a period when the drying rate was approximately constant in the low‐voltage EHD, but not in the high voltage conditions. At the same voltage, the drying rate was highest when the distance between needles was 6 cm. The voltage and distance between needles had a significant (p &lt; .05) interactive effect on the effective water diffusion coefficient and specific energy consumption, but not on the rehydration ratio. General mathematical models for drying can be used to represent the drying behavior of apple slices. The Midilli and Kucuk model and the Logarithmic model had the best fits, with correlation coefficients of 0.998803 and 0.998267, respectively. Predictive functions for the moisture ratio of apple slices based on voltage and distance between needles were established and verified. The results indicated that the Logarithmic model could more accurately predict the moisture ratio of apple slices dried using the EHD method.Practical ApplicationsAs a new drying technology, electrohydrodynamic (EHD) drying has unequaled advantages. According to the results, using the appropriate voltage and distance between needles improves not only drying efficiency, but also the rehydration ratio of apple slices, which reflects the quality of dried products. The Logarithmic model can accurately predict the EHD drying behavior of apple slices, which is of great significance in optimizing actual production.

Blanching effects on convective air-drying and sorption properties of papaya

This study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.

Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process

In the present study, the heat and mass transfer parameters related to the potato chips and frying medium were determined, and the changes in some physical and chemical quality attributes of the potato chips were investigated during frying at 175 °C. The effective water diffusion coefficient-(Deff) was determined as 2.067×10−8 m2/s for potato chips, while the heat transfer coefficient-(h) was calculated as 251.5 W/m2.°C for the frying medium. The core temperature of the potato chips was equilibrated around 100 °C during frying, and under this constant temperature phase, the water evaporation rate was determined ∼8 g H2O/m2.s. HMF and furfural accumulations in the potato chips fit the best with the first-order mass formation kinetics model, and the formation rates were calculated as 0.1862 and 0.1386 1/min, respectively. High and significant correlations were determined between the color attributes of the potato chips and furfural derivatives. Consequently, the collected results by the suggested mathematical approaches can be used to optimize frying conditions along with obtaining the fried potato snacks compatible with consumer expectations.

Nuclear magnetic resonance footprint of Wharton Jelly mesenchymal stem cells death mechanisms and distinctive in-cell biophysical properties in vitro.

The importance of the biophysical characterization of mesenchymal stem cells (MSCs) was recently pointed out for supporting the development of MSC‐based therapies. Among others, tracking MSCs in vivo and a quantitative characterization of their regenerative impact by nuclear magnetic resonance (NMR) demands a full description of MSCs’ MR properties. In the work, Wharton Jelly MSCs are characterized in a low magnetic field (LF) in vitro by using different approaches. They encompass various settings: MSCs cultured in a Petri dish and cell suspensions; experiments‐ 1D‐T 1, 1D‐T 2, 1D diffusion, 2D T 1‐T 2 and D‐T 2; devices‐ with a bore aperture and single‐sided one. Complex NMR analysis with the aid of random walk simulations allows the determination of MSCs T 1 and T 2 relaxation times, cells and nuclei sizes, self‐diffusion coefficients of the nucleus and cytoplasm. In addition, the influence of a single layer of cells on the effective diffusion coefficient of water is detected with the application of a single‐sided NMR device. It also enables the identification of apoptotic and necrotic cell death and changed diffusional properties of cells suspension caused by compressing forces induced by the subsequent cell layers. The study delivers MSCs‐specific MR parameters that may help tracking MSCs in vivo.

Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

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 coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.

Effective free water diffusion coefficient of cement paste internally cured with superabsorbent polymers

A hybrid model, comprised of analytical and phenomenological models, was developed to quantify the effective free water diffusion coefficient of cement hydration with superabsorbent polymers (SAP) as internal curing. NMR/MRI measurements were used to estimate the water types and distribution, and the cement degree of hydration. Employing reverse engineering, the estimated temporal free water distribution in cement hydration with SAP was reproduced using 1-D finite element transient flow model and a tortuosity model. The computed free water diffusion coefficient and effective diffusion length of cement paste with 0.2% and 0.3% SAP is 5.48 × 10−12 m2/s and 4.46 × 10−12 m2/s, and 0.25 mm and 0.19 mm, respectively. The computed efficacy of SAP dropped by 8% and 27%, for 0.2% and 0.3% SAP content respectively, when accounting for particles agglomeration.

Modeling the Tablet Disintegration Process Using the Finite Difference Method.

The purpose of the study is to present the finite difference method (FDM) and demonstrate its utility in modeling mass transport processes that are pharmaceutically relevant. In particular, diffusion processes are ideally suited for FDM because the governing equation, Fick's second law of diffusion, can be readily solved using FDM over a finite space and time. The method entails the mesh creation, space and time discretization, and solving Fick's second law at each node using finite difference-based numerical schemes. We applied FDM to study tablet disintegration, in which the tablet water uptake was simulated with an effective water diffusion coefficient; the tablet disintegration was controlled by a designated critical water content parameter, beyond which the node is treated as being disintegrated from the tablet. The resulting simulation agreed with the experimental tablet disintegration behaviors, under both disintegration-controlled and water uptake-controlled conditions. This study highlighted the unique advantage of FDM, capable of providing spatial-temporal information on water uptake and evolution of tablet size and shape during tablet disintegration, which was otherwise not available using other methods. The FDM method enabled more in-depth tablet disintegration studies. The model also has the potential to be calibrated and incorporated in tablet formulation DoE studies.

Multi-scale study water and ions transport in the cement-based materials:from molecular dynamics to random walk

The transport properties of water and ions play a key role in the durability of cement-based materials. However, little work has been done to study the diffusion behaviors of water and ions in a multi-scale view. Therefore, the current paper presented a multi-scale molecular dynamics fed random walk (MD-RW) simulation scheme for the purpose of obtaining the diffusion coefficients of water and ions in the calcium-silicate-hydrate (C–S–H) gel. At nanoscale, MD simulations were used to obtain the diffusion coefficients of water and ions in the C–S–H with nanopore size ranging from 0.5 nm to 5 nm since pore size has a crucial effect on the diffusion behavior of water and ions. Then these results were utilized as the input parameters for random walk simulation to scale the confining effect up and derive the effective diffusion coefficients of water and ions in the C–S–H gel at mesoscale. The results acquired from mean square displacement, atomic intensity distribution function and radial distribution function show that water molecules and Cl ions would form Ca–Cl, Ca–O ion-clustering and hydrogen bonds with C–S–H substrate which will restrict the transport of water molecules and Cl ions. In addition, with the size of gel pore increases from 0.5 nm to 5 nm, the diffusion coefficient of water increases from 0.016 to 1.85 × 10−9 m2 s−1 and the diffusion coefficient of Cl ions increases from 0.002 to 0.75 × 10−9 m2 s−1. In the random walk simulation, the diffusion coefficients of water and Cl ion were derived as 1.01 × 10−12 m2 s−1 and 1.2 × 10−13 m2 s−1 in the FCC packing model and 1.55 × 10−11 m2 s−1 and 1.77 × 10−12 m2 s−1 in the BCC packing model respectively, which reaches reasonable agreement with the previous studies results. Unlike traditional reverse methods which back-calculate these coefficients from macroscopic experimental results and hypothesized microstructure, this study presents the first bottom-up method deriving the transport properties of C–S–H gel directly from the physicochemical characteristics and microstructure, which has relevant significance for the study of concrete resistance to ion erosion and provides a basis for designing durable concrete.

Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution

Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen blueberries were explored in ternary solution considering the volume shrinkage of blueberries. The results showed that the 40%/50% xylitol solution had the lowest viscosity in polyols at 20 °C. The addition of 5%/10% CaCl2 had no significant effect on the viscosity of the ternary solution. Frozen blueberries had higher OD efficiency and less equilibrium time than fresh blueberries at 600 rpm vibration speed and 50%xylitol/10%CaCl2 concentration. There was competition between xylitol and CaCl2 transfer at shorter dehydration times for fresh blueberries, which was not significant in frozen blueberries and with longer times. Considering volume shrinkage of the blueberries, the effective diffusion coefficient of water and solute was calculated. The vibration speed had a significant effect on the effective diffusion coefficient, which governed the mass transfer efficiencies of the blueberries in the ternary solution.