Design of experiments for improving the precision in the estimation of diffusion parameters under isothermal and non‐isothermal conditions

摘要: Mass transfer in food processing can often be described by Fick’s second law, with diffusivity increasing temperature according to an Arrhenius-type relationship. For predictive purposes it is most important determine high precision and accuracy these model parameters: the at a given temperature, activation energy pre-exponential factor for range of temperatures. The main objective this work was define optimal experimental conditions process controlled internal diffusion, on basis concept D-optimal design, both isothermal non-isothermal conditions. It concluded that, spherical geometry experiments should consist number replicates taken time required reach fractional loss/uptake solute 0.716. Two conducted, one each extreme temperatures tested. Under design more complex, as also depends heating rate. further although definition requires preliminary estimates parameters, deviations between ‘guessed’ ‘true’ values do not seriously compromise results.