Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities...

Area of Science:

• Food science and technology
• Mass transfer phenomena
• Biological material characterization

Background:

• Diffusion in biological materials is vital for food science, engineering, and pharmaceuticals.
• Understanding diffusion under variable conditions requires combined numerical and analytical approaches.
• This study addresses the need for better comprehension of diffusive phenomena in food matrices.

Purpose of the Study:

• To analytically and numerically examine substance diffusion in biological materials.
• To calculate diffusivity and perform surface analysis for sweetening and staining processes in cherries.
• To investigate the impact of temperature and concentration on diffusion.

Main Methods:

• Utilized analytical and numerical methods to study diffusion in Bing-type cherries (Prunus avium).
• Employed sucrose/xylitol solutions for sweetening and erythrosine/red gardenia dyes for staining.
• Varied dye concentrations (119–357 ppm) and temperatures (40–60 °C) to assess diffusion dynamics.

Main Results:

• Effective diffusivities in cherry skin were lower than in flesh due to epidermal resistance.
• Synergistic effects of temperature and concentration (357 ppm, 60 °C) enhanced diffusion coefficients and dye penetration.
• Red gardenia showed significant temperature-dependent diffusion (p=0.001), while erythrosine was temperature-stable (p>0.05).

Conclusions:

• Temperature and concentration significantly influence mass transfer during food coloring and preservation.
• The findings provide critical data for optimizing diffusion-based processes in food applications.
• Effective diffusivities were quantified, highlighting the differential behavior of dyes and fruit tissues.