The sucrose in ground coffee particles of an average diameter of 2 mm is to be extracted
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The sucrose in ground coffee particles of an average diameter of 2 mm is to be extracted with water in a continuous, Counter current extractor at 25°C. The diffusivity of the sucrose in the particles has been determined to be about 1.0 x 10-6 cm2/s. Estimate the time in minutes to leach 95% of the sucrose. For a sphere, with
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