La. Moreira et al., DEVELOPMENT OF A NONISOTHERMAL METHOD FOR DETERMINATION OF DIFFUSIONAL PARAMETERS, International journal of food science & technology, 28(6), 1993, pp. 575-586
A non-isothermal method for determination of diffusional parameters wa
s developed. The dependence of diffusivity on temperature was describe
d by an Arrhenius type equation, with the pre-exponential factor and t
he activation energy as parameters. These parameters were obtained by
optimization of the fit between experimental and theoretical values, u
sing the Simplex method of minimization. Equilibrium conditions were d
escribed with a constant unit partition coefficient. This model was ap
plied to the diffusion of acetic acid into turnips. Results compared w
ell with values obtained with the conventional method, using a set of
experiments at isothermal conditions. The non-isothermal method has si
gnificant advantages, namely the need for much less experimental data
and better insight into the statistical significance of the results.