A simple set‐up to measure translational diffusion of components in low moisture systems is described. The tracer technique was tested on the diffusion of 14 C‐labeled tripalmitin and palmitic acid in a model system containing paraffin oil, microcrystalline cellulose and gum arabic. Different methods to evaluate the apparent diffusion coefficients from the experimental diffusion curve were compared. Good results were obtained using a curve‐fitting procedure based on the sum of least squares. The technique appears to be suitable for measuring diffusion coefficients up to 10 −9 cm 2 /sec. The procedure offers the possibility to quantify the mobility of chemical components in dried foodstuffs in order to elucidate the mechanisms and kinetics of reactions occurring during storage.
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NAESENS et al. (1981) studied this question.
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