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

J.K. Liou

    Research output: Thesisinternal PhD, WU

    Abstract

    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
    Supervisors/Advisors
    • Oosterlee, C.C., Promotor, External person
    • Thijssen, H.A.C, Co-promotor, External person
    Award date24 Mar 1982
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 24 Mar 1982

    Keywords

    • 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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