Answer Happy

Phenomena in food preparation provide comprehensible examples of diffusion. Traditional cooking methods known as simmering where the meat and vegetables are cooked under low and slow heating for many hours to extract the maximal flavor. Salting and dehydration of fish is a useful method for the preservation purpose. In a food science laboratory, several experiments have been conducted by few groups of students to illustrate diffusion theory and Fick's law through food preparation and cooking.
Peeled hard-boiled eggs were placed in a dark soya sauce solution, and the penetration distance of the sauce into the egg (i.e. egg white portion) was measured as a function of time using image processing. The experiments were conducted as different temperatures. The experimental setup and samples are illustrated in Fig. A4.3. The results are presented in Fig. A4.4.
Fig. A4.3: Experimental setup of egg marination (a), and visual observation on the soya sauce penetration into the egg at 4∘C and 21∘C at 5,8 , and 24 hrs Fig. A4.4: Thickness of dyed portion of an egg immersed (marinated) in dark soya sauce against time at different temperatures (4∘C and 21∘C).
(a) Prove the experimental results shown in Figure A4.2, Figure A4.4 or Figure A4.6 are reasonale using numerical analysis. Note: Please illustrate the results in figure(s) and clearly discuss the results. (40 Marks) (b) Predict the changes that would happened to the diffusion coefficent and the total flux of the systems when one or more of the experimental conditions could be adjusted (based on your case). Justify your answer. (10 Marks)