Effective diffusivity of glucose in PVA hydrogel
1994; Elsevier BV; Volume: 78; Issue: 2 Linguagem: Inglês
10.1016/0922-338x(94)90267-4
ISSN1872-8073
AutoresOsamu Ariga, Taketoshi Kubo, Yoshiki Sano,
Tópico(s)Proteins in Food Systems
ResumoEffective diffusivity of glucose in PVA hydrogel beads prepared by an iterative freezing and thawing method was determined by a curve fitting the theoretical diffusion model in a well-mixed solution, and the effects of iteration number of freezing and thawing (n) on the diffusion and partition coefficients were examined. The diffusivity (4.10 ± 0.20 × 10−4 cm2/min) in PVA gel at n = 2 was almost the same as that in water (4.08 × 10−4 cm2/min), and decreased with n. The partition coefficient also gradually decreased with n. These results may be attributable to an increase in crystallinity due to syneresis during iterative freezing and thawing.
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