the transfer of mass into or out of a food system, generally requiring a change in state. Does not refer to moving a product from one place to another. example: removal of water during drying; removal of whey from curds during cooking.
The process of solute movement into and out of the stationary phase or mobile phase. It is represented by the C term of the van Deemter equation and is referred to as the mass transfer term. The faster the process of mass transfer, the better the efficiency of the column. In HPLC, mass transfer is the most important factor affecting column efficiency. It is increased by the use of small particle packings, thin layers of stationary phase, low viscosity mobile phases, and high temperatures.
The movement of heat by burning firebrands, as used in the fire literature.
Refers to the movement of SOLUTE into and out of the STATIONARY PHASE or MOBILE PHASE; the faster the mass transfer value, the better the efficiency of the column. Mass transfer can be affected by numerous factors, including stationary phase particle size, as well as MOBILE PHASE temperature and viscosity.
The movement of molecules of a substance to and across an interface from one phase to another. For example, the amount (mass) of ozone that transfers from air, across the air-water interface and into water; or the amount of organic material that transfers from water to a solid adsorption surface.
Mass transfer is the phrase commonly used in engineering for physical processes that involve molecular and convective transport of atoms and molecules within physical systems. Mass transfer includes both fluid flow and separation unit operations.