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Determination of effective diffusion coefficient of water in marshmallow from drying data using finite difference method
Fanek, H1, Fava, C2, Huang, E.C3.
The effective diffusion coefficient of water in marshmallow (Dwm) was determined by using
a combined experimental-computational approach. Marshmallow samples were placed in a desiccator, and sample weights were recorded until there was minimal change (<0.2%, dry basis) over a period of twelve hours. A finite-difference model, accounting for diffusive and convective mass transfer, was developed to simulate the drying experiment. By minimizing the root-mean-square error between the experimental and simulation data, Dwm was determined to be 9.49 x 10⁻¹¹± 0.56 x 10⁻¹¹ m²/s. Results also indicated that the experimental drying process is limited by internal diffusion (Bi > 1).
Affiliation:
- Manhattan College, United States
- Manhattan College, United States
- Manhattan College, United States
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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