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A model food system for mass transfer in the acidification of cut root vegetables

The main objective of this work was to assess the adequacy of a 5% agarose gel to simulate the acetic acid acidification process in cut raw root vegetables. The process was well described by a Fickian model, and temperature dependence of diffusivity followed Arrhenius behaviour from 20 to 70°C with an activation energy of 16.8 kJ mol−1. Equilibrium conditions were described with a constant partition coefficient...