Diffusion of sodium chloride and citric acid in raw and fried paneer at different temperatures

Diffusion rates of sodium chloride and citric acid were determined in raw a nd fried paneer at 30 degrees, 50 degrees and 70 degrees C. The temperature had a significant effect on the diffusion rate showing higher diffusion ra te at higher temperature. Frying of paneer slightly retarded the diffusion of sodium chloride and citric acid. At 70 degrees C, the diffusion tended t o show "Non-fickian" behaviour. The diffusion coefficient values of NaCl we re more than those of citric acid. The activation energy values of citric a cid for raw paneer were less than those of fried paneer, whereas reverse wa s true with sodium chloride.