文献中の拡散係数の濃度依存の二元収着拡散理論による解釈 : エメンタールチーズ中のNaClの拡散の場合

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The concentration profile of NaCl by the one dimensional diffusion in Emmental cheese from the 34.0 w/v% solution was measured at different temperature conditions. Fick's diffusion coefficient, D, calculated therefrom was 1-7×10^<-10>m^2s^<-1> and showed a maximum near 0.03kg_<NaCl>・kg_<water+NaCl>^<-1>. This variation was quantitatively interpreted by applying the dual mode sorption and diffusion theory developed for the dyeing of Nylon with some anionic dyes. Two thermodynamic diffusion coefficients, D_T(p) and D_T(L), where p and L means partition and Langmuir mode species of NaCl, respectively, a parameter, α, derived from the equilibrium relations between the p and L species, and S, the concentration of the Langmuir adsorption site in the cheese, were estimated. D_T(p) was found to be 0.80-2.10×10^<-10>m^2s^<-1> and D_T(L) was 0.80-2.10×10^<-10>m^2s^<-1>.
2005-12-20