Sugar Diffusivity in Agar Gel/Milk Bilayer Systems

Authors

  • FRANCOISE WARIN,

    1. Authors Warin and Voirin are affiliated with Centre International Recherche Groupe Analytique (CIRDC), Groupe DANONE, 15 avenue Galilee 92, 350 Le Plessis Robinson, France. Authors Gekas and Dejmek are affiliated with the Food Engineering, Chemical Center, Univ. of Lund, Box 124, 221 00 Lund, Sweden.
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  • VASSILIS GEKAS,

    1. Authors Warin and Voirin are affiliated with Centre International Recherche Groupe Analytique (CIRDC), Groupe DANONE, 15 avenue Galilee 92, 350 Le Plessis Robinson, France. Authors Gekas and Dejmek are affiliated with the Food Engineering, Chemical Center, Univ. of Lund, Box 124, 221 00 Lund, Sweden.
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  • ALEXANDRE VOIRIN,

    1. Authors Warin and Voirin are affiliated with Centre International Recherche Groupe Analytique (CIRDC), Groupe DANONE, 15 avenue Galilee 92, 350 Le Plessis Robinson, France. Authors Gekas and Dejmek are affiliated with the Food Engineering, Chemical Center, Univ. of Lund, Box 124, 221 00 Lund, Sweden.
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  • PETR DEJMEK

    1. Authors Warin and Voirin are affiliated with Centre International Recherche Groupe Analytique (CIRDC), Groupe DANONE, 15 avenue Galilee 92, 350 Le Plessis Robinson, France. Authors Gekas and Dejmek are affiliated with the Food Engineering, Chemical Center, Univ. of Lund, Box 124, 221 00 Lund, Sweden.
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ABSTRACT

To study sucrose and lactose transfer between a dairy product and a fruit layer, this system was modeled with milk on the top of a gel containing 1.5% agar, 0.5% citric acid and different concentrations of sucrose (22.8, 43.3 and 61%). Average disaccharide concentrations at different locations were determined for the system after different diffusion times. Experimental data were fitted to a Fickian diffusion model with separate diffusivities in the milk and the agar gel phases, with correlation coefficient r2 >0.98. The values of diffusivity estimated were close to those in aqueous solutions containing identical sucrose concentrations.

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