A kinetic study of salt diffusion in potato at high temperature

Abstract

The apparent diffusion coefficient of sodium chloride in potato was determined from the change in average concentration in cylindrical potato pieces with time when surrounded by salt solution of between 1 and 5% concentration. Measurements were made at temperatures in the range 50-120°C. The apparent diffusion coefficient of salt in potato is temperature dependent and follows the Arrhenius equation, with activation energies of 20-24 kJ mol-' , decreasing with increasing concentration within the temperature range 70-120°C. The apparent diffusion coefficient increases with concentration. Below 60°C the Fickian diffusion equation did not predict the experimental results accurately because of changes in the dimensions and structure of the potato caused by osmosis.

Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

“…Studies have used Fick's second law to estimate the diffusion coefficient of NaCl (Pflug, Fellers, & Gurevitz, 1967;Bomben, Burkee, Lowe, & Secor, 1974;Fasina, Fleming, & Thompson, 2002) in cucumbers, in potatoes (Liu, 1992), and in carrots immersed in CaCl 2 solution (QuinteroRamos et al, 2003). Diffusion models were also used to describe solute loss during blanching (Garrote, Bertone, & Silva, 1984;Selman, Rice, & Abdul-Rezzak, 1983).…”

“…However, the use of high concentration brine at a determined temperature in order to increase the salt intake on the vegetable tissues reduces the impregnation times (Liu, 1992;Ade-Omowaye, Rastogi, Angersbach, & Knorr, 2002a). Solute intake during brining or osmotic solution processing has been evaluated by agitation, electric pulse field, high and low pressure, and ultrasound (Ade-Omowaye, Rastogi, Angersbach, & Knorr, 2002b;Fito, 1994;Ozen, Dock, Ozdemir, & Floros, 2002;Rastogi & Niranjan, 1998;Simal, Benedito, Sánchez, & Rosselló , 1998).…”

Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco

“…Liu (1992) determined the apparent diffusion coefficient of salt in potato tissue immersed in different brines with sodium chloride concentrations between 1 and 5% (w/v), at temperatures between 50 °C and 120 °C.…”

“…(Liu, 1992). Drusas, et al (1988) quantified the diffusion of sodium chloride into green olives placed in brines of various concentrations.…”

Dual Mode Diffusion and Sorption of Sodium Chloride in Pre-Cooked Potato (Solanum tuberosum L.)

“…With cooked potato which comprises about 80% water, 17% carbohydrates and 2% proteins as the main components, some studies have been devoted for the uptake of NaCl by the tuber cubes from the salt solutions in an extended temperature range. For example, Liu reported D app calculated from the uptake by the cube in the range, 50-120°C (Liu, 1992).…”