TY  - GEN
T1  - Determination of effective diffusion coefficient of water in marshmallow from drying data using finite difference method
A1  - Fava, C.
LA  - English
YR  - 2016
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-11742
AB  - 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).
KW  - Diffusion
KW  - Drying
KW  - Water
KW  - Confectionery
KW  - Gelatine
ER  -