The rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m 2 /sec × 10 9 ) at 25°C with activation energies of 36.3 and 31.6 kJ/g‐mol, respectively.
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Ziegler et al. (1987) studied this question.
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