Determination of effective diffusion coefficient of water in marshmallow from drying data using finite difference method

Fava C., . and Fanek H., . and Huang E. C., . Determination of effective diffusion coefficient of water in marshmallow from drying data using finite difference method. pp. 1351-1354. ISSN 2231-7546

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).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/7%20IF...

Abstract

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).

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Item Type:	Article
AGROVOC Term:	Diffusion
AGROVOC Term:	Drying
AGROVOC Term:	Water
AGROVOC Term:	Confectionery
AGROVOC Term:	Gelatine
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22214

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