Determination of effective diffusion coefficients in calcium alginate gel plates with varying yeast cell content
(1988) In Applied Biochemistry and Biotechnology 18. p.231-250- Abstract
- Effective diffusion coefficients (De) have been determined for lactose, glucose, galactose, and ethanol in calcium alginate gel with varying yeast cell concentration. The measurements have been performed in a diffusion cell, and the results evaluated with the quasisteady-state method. An ultrasonic meter was used for gel thickness determination with an accuracy of 1.5% and a new method for the reproducible preparation of gel plates was developed. It was found thatD e in pure alginate gel decreased to about 90% of the diffusivity in water and did not vary with alginate concentration.D e decreased considerably with increasing yeast cell concentration. For the solutes studied, the effective diffusion coefficient can be estimated according to... (More)
- Effective diffusion coefficients (De) have been determined for lactose, glucose, galactose, and ethanol in calcium alginate gel with varying yeast cell concentration. The measurements have been performed in a diffusion cell, and the results evaluated with the quasisteady-state method. An ultrasonic meter was used for gel thickness determination with an accuracy of 1.5% and a new method for the reproducible preparation of gel plates was developed. It was found thatD e in pure alginate gel decreased to about 90% of the diffusivity in water and did not vary with alginate concentration.D e decreased considerably with increasing yeast cell concentration. For the solutes studied, the effective diffusion coefficient can be estimated according to the equationD e =D eo (1 - ϕ)/[1+(ϕ/2)], whereD eo is the effective diffusivity in pure gel and ϕ is the volume fraction of yeast cells. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3917056
- author
- Axelsson, Anders LU and Persson, B
- organization
- publishing date
- 1988
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Applied Biochemistry and Biotechnology
- volume
- 18
- pages
- 231 - 250
- publisher
- Humana Press
- external identifiers
-
- wos:A1988P063000016
- scopus:0001228253
- ISSN
- 1559-0291
- DOI
- 10.1007/BF02930828
- language
- English
- LU publication?
- yes
- id
- 13ac7a02-d7b6-47f9-8715-d23bf4541fe3 (old id 3917056)
- date added to LUP
- 2016-04-01 11:38:53
- date last changed
- 2021-01-03 03:34:40
@article{13ac7a02-d7b6-47f9-8715-d23bf4541fe3,
abstract = {{Effective diffusion coefficients (De) have been determined for lactose, glucose, galactose, and ethanol in calcium alginate gel with varying yeast cell concentration. The measurements have been performed in a diffusion cell, and the results evaluated with the quasisteady-state method. An ultrasonic meter was used for gel thickness determination with an accuracy of 1.5% and a new method for the reproducible preparation of gel plates was developed. It was found thatD e in pure alginate gel decreased to about 90% of the diffusivity in water and did not vary with alginate concentration.D e decreased considerably with increasing yeast cell concentration. For the solutes studied, the effective diffusion coefficient can be estimated according to the equationD e =D eo (1 - ϕ)/[1+(ϕ/2)], whereD eo is the effective diffusivity in pure gel and ϕ is the volume fraction of yeast cells.}},
author = {{Axelsson, Anders and Persson, B}},
issn = {{1559-0291}},
language = {{eng}},
pages = {{231--250}},
publisher = {{Humana Press}},
series = {{Applied Biochemistry and Biotechnology}},
title = {{Determination of effective diffusion coefficients in calcium alginate gel plates with varying yeast cell content}},
url = {{http://dx.doi.org/10.1007/BF02930828}},
doi = {{10.1007/BF02930828}},
volume = {{18}},
year = {{1988}},
}