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Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Mass Transfer
Examples of Mass Transfer
Mass transfer in industrial processes and
food processing
A droplet of ink to fall into a stagnant pool of water • Carbonation of beverage
Initially, the concentration of ink in the droplet is very • Gas or liquid permeation through packaging
high, and the concentration of ink in the water is zero, materials or membranes
thus establishing a concentration gradient. • Dispersion of gases into a fermentation broth
As the ink migration continues, the concentration
• Removal of moisture from porous foods
gradient will decrease.
When the ink becomes fully dissipated in the water, the • Extraction of active ingredients from plant tissues
concentration gradient becomes zero, and the mass • Dissolving sugar or salt in water
transfer process will cease. • Neutron diffusion within nuclear reactors
The concentration gradient is considered the “ driving
force ”.
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Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
(gases)
by similar way, mass fraction of A in mixture is; Where: i is the velocity of species i with respect to stationary
fixed coordinates,
•molar-average velocity of the mixture * is:
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
(1)
• Average velocity of
mixture, : • It is a vector quantity.
• Amount (kg or mole) of A per unit of time through a unit area perpendicular
to the direction of transfer.
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Absolute Flux and Diffusion Flux in a Binary Models for Mass Transfer
System • Mass transfer: define the flux
• Two models:
– Fick’s law
JA
NA = absolute mass flux
JA = mass flux due to diffusion
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Diffusion of gases in an
For the partial pressure of gas A: enclosed chamber
A B A B
Since:
JA = JB
DAB -diffusivity or diffusion coefficient for component A diffusing Fick’s Law for a gas:
through component B
dCA/dZ - the concentration gradient in the Z-direction
Also: DAB = DBA
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Fick’s Law for a Binary Sytem Models for Diffusion in Gases and
Liquids
Fick’s first law: diffusion of component A in an isothermal, Binary system of A and B
isobaric system; an empirical relation. Diffusion of A through a stagnant layer of B
In only the Z direction:
By definition:
Diffusivity
Fick’s law proportionality, DAB : mass diffusivity
(simply as diffusivity) or as the diffusion
Diffusivity coefficient.
DAB has the dimension of L2/t.
(Diffusion coefficient) Other transport properties:
kinematic viscosity (momentum diffusivity),
( = /) in momentum transfer.
thermal diffusivity, ( = k/Cp ) in heat transfer.
Reported in cm2 /sec; the SI unit being m 2 /sec.
Depends on pressure, temperature, and
composition of the system.
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
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Diffusivity in Liquids
Diffusivity in Liquids • Much slower that in gases due to the high density of
the solvent and the greater chance for interactions
between the solute and solvent.
• Typical values of D for solute in liquid are 10-5 to 10-7
m2/s cm2/sec
• The value of D for a solute in a liquid depends on
temperature, viscosity of liquid and size and shape
of solute.
The value of D for various solutes (A) in liquid solvent (B) are shown
Diffusion in liquids at 20 oC
Solute Solvent DAB (cm 2/sec*10-5)
O2 water 1.80
Acetic acid water 0.88
Ethanol water 1.00
phenol water 0.84
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
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Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Diffusion of (A) through stagnant gas (B): For a single wall For a composite wall
ΣR = total resistance
Resistance Surface Area
Equimolar Counter Diffusion in liquid:
Geometries:
Flat wall
Diffusion of (A) through stagnant liquid (B):
Z – wall thickness
Cylindrical wall
XB,LM – log mean mol fraction of
Cm = mean concentration of (A) (B)
and (B) PB,LM –log mean partial pressure of
R = gas constant (B) Spherical wall
ΣR = total resistance P – total pressure
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Flux:
Rectangular coordinates
Conditions of steady-state diffusion:
• Concentrations at the boundaries must be constant with time
Cylindrical shape • Diffusion is limited to molecular motion within the solid
• Mass diffusivities (D) are not influenced by magnitude of
concentration
• No temperature gradients exist within the solid.
Spherical shape
6A
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
PA,2 =??
m A = ??
(A) = water A – water R = gas constant:
(B) = air B- air 8314.34 (m 3.Pa/kmol.K)
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
Partial pressure of air at (1): Substitute values, water vapor flux, nA:
PB1 = 101325 – 3000 = 98325 Pa
Partial pressure of air at (2):
PB2 = 101325 – 935 = 100390 Pa
A – water JA = 2.17 x 10-6 kmol/(s m 2)
B - air
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Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
To maintain a pressure close to 1 atm, an industrial pipeline containing ammonia To maintain a pressure close to 1 atm, an industrial pipeline containing ammonia
gas is vented to ambient air. Venting is achieved by tapping the pipe and gas is vented to ambient air. Venting is achieved by tapping the pipe and
inserting a 3-mm diameter tube, which extends for 20 m into the atmosphere. inserting a 3-mm diameter tube, which extends for 20 m into the atmosphere.
With the entire system operating at 25oC, determine the mass rate of ammonia With the entire system operating at 25oC, determine the mass rate of ammonia
lost to the atmosphere and the mass rate of contamination of the pipe with air. lost to the atmosphere and the mass rate of contamination of the pipe with air.
The binary diffusion coefficient of ammonia-air system is 0.28 cm2/s The binary diffusion coefficient of ammonia-air system is 0.28 cm2/s
From assumptions, then PA1 = P; PA2 = 0: mB = 28.97 kg/kmol)(1.46x10-9 kgmol/h)= 4.23x10-8 kg/h
Substitute:
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Solution 5:
Step 3- Diffusion rate through the spherical wall: Further Readings:
1. R. Paul Singh, Dennis R. Heldman. 2009. Introduction
to food engineering. Academic Press. 4th Edition.
(Ch. 10)
2. Robert C. Reid, John M. Prausnitz, Bruce E. Poling.
The Properties of Gases and Liquids. McGraw-Hill,
1987. (Ch. 5)
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