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Comparative studies of diffusion coefficients of sucrose, lactose, and fructose using double exposure digital holographic interferometry (DEDHI) technique.
- Source :
-
AIP Conference Proceedings . 2024, Vol. 3149 Issue 1, p1-8. 8p. - Publication Year :
- 2024
-
Abstract
- This research paper presents a comprehensive comparative analysis of sucrose, fructose, and lactose diffusion behaviors in pure distilled water at ambient temperature using the double-exposure digital holographic interferometry (DEDHI) technique. Diffusion coefficients of these common sugars were determined with high precision, revealing insights into their respective transport properties using digital interferograms. The non-invasive and label-free nature of digital holographic interferometry allows for real-time monitoring of diffusion processes, providing valuable data for applications in food science, pharmaceuticals, and biotechnology. The double-exposure digital interferograms were recorded for 0.6 N solutions with pure distilled water from 11000 s to 14700 s on a CCD chip and processed with numerical H-digital reconstruction software. It is observed that the average values of diffusion coefficient (D) of sucrose, lactose and fructose with pure distilled water are slightly different. They are increasing from lactose, sucrose, and fructose respectively 3.710 to 6.854 × 10-6 cm2 / s. The average D value of fructose solution is greater than lactose and sucrose, it is 6.854 × 10-6cm2 / s. The results offer a deeper understanding of sugar diffusion phenomena and underscore the versatility of the holographic approach. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0094243X
- Volume :
- 3149
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- AIP Conference Proceedings
- Publication Type :
- Conference
- Accession number :
- 179103873
- Full Text :
- https://doi.org/10.1063/5.0224656