An approximate method for nonlinear diffusion applied to enzyme inactivation during drying

J.K. Liou

    Research output: Thesisinternal PhD, WU


    An approximate model was developed for nonlinear diffusion with a power-function variation of the diffusion coefficient with concentration. This model may serve for the computation of desorption times and concentration profiles in non-shrinking or shrinking slabs, cylinders or spheres, under isothermal as well as non-isothermal conditions.<p/>For the kinetics for thermal enzyme inactivation, a relation was postulated, which includes a possible moisture dependence of the inactivation rate, which was tested by experiments with soy bean lipoxygenase, entrapped in a glucosecalciumalginate gel.<p/>The model was applied to the simulation of enzyme inactivation during drying and tested by drying experiments with soy bean lipoxygenase in the above-mentioned model material.<p/>Good agreement was observed between the results, obtained with the approximate model, the numerical solution of the complete model and the experimental results.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    • Oosterlee, C.C., Promotor, External person
    • Thijssen, H.A.C, Co-promotor, External person
    Award date24 Mar 1982
    Place of PublicationWageningen
    Publication statusPublished - 24 Mar 1982


    • fermentation
    • food biotechnology
    • enzymes
    • immobilization
    • foods
    • food preservation
    • drying
    • fluid mechanics
    • diffusion
    • liquids
    • fluids
    • computer simulation
    • simulation
    • simulation models
    • industry
    • driers
    • mathematics


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