Dual mode diffusion and sorption of sodium chloride in pork meats under cooking conditions

Hashiba, Hiroko; Gocho, Hiromi; Komiyama, Jiro

doi:10.1016/j.lwt.2009.02.002

Cited by 12 publications

(16 citation statements)

References 14 publications

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“…This is most apparent for Japanese radish as already discussed. Solidified egg white and pre-cooked pork meat also show such two phases seen in the SEM photos (Hashiba et al, 2008(Hashiba et al, , 2009). …”

Section: A Model For Foodstuff Substrates Pertinent To Nacl Diffusionmentioning

confidence: 85%

“…Table 1 shows the ranges observed. However, this has been found not to be the case for the three foodstuffs with the maximum showing variations of D at relatively low concentrations (Hashiba et al, 2007(Hashiba et al, , 2008(Hashiba et al, , 2009. See also the reported variations of D of NaCl with C t for L. dorsi and Emmental cheese (Guiheneuf, et al, 1997;Pajonk et al, 2003) shown in Table 1.…”

Section: A Model For Foodstuff Substrates Pertinent To Nacl Diffusionmentioning

confidence: 90%

“…In our preceding three reports on Japanese radish, solidified egg white, and pork meats, we have discussed the diffusion mechanism of NaCl below 0.5 mol kg -1 of solution (Hashiba, Komiyam, Nakanishi, & Gocho, 2007;Hashiba, Gocho, & Komiyama, 2008;Hashiba, Gocho, & Komiyama, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…D can be the measure of the mobility of the diffusant only when D is constant over the concentration range of concern. During the last two decades, however, D values of NaCl that are explicitly concentration dependent, have been reported for pork meat (Guiheneuf, Gibbs, & Hall, 1997) and Emmental cheese (Pajonk, Saurel, & Andrieu, 2003) and recently for Japanese radish, solidified egg white and pork meat at 5-98°C by us (Hashiba et al, 2007(Hashiba et al, , 2008(Hashiba et al, , 2009). The dependences reported by us have a common character of each having skewed bell shape variation with a maximum at a C t value of NaCl slightly above 0.1 mol kg -1 .…”

Section: Introductionmentioning

confidence: 99%

“…Thus the original dual mode diffusion theory on nylon should be reexamined when applied to foodstuffs. Referring to the foregoing studies (Hashiba et al, 2007(Hashiba et al, , 2008(Hashiba et al, , 2009, we became aware of the fact that water imbibed in the foodstuffs is partitioned into one swelling the component macromolecular phase and the other one dispersed as liquid water. An extreme example is the radish containing about 95% water (Hashiba et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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

Hashiba¹,

Gocho²,

Komiyama³

2012

JFR

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For cooked potato, we report maximum showing variations of the Fick's diffusion coefficients, D, of NaCl with total salt concentration, C t , in the foodstuff in the temperature range, 30-98°C. The variations were successfully explained with the dual mode diffusion and sorption theory, which has been successfully applied to the diffusion of NaCl in cooked Japanese radish, solidified egg white, and pork meats. The original theory (Komiyama & Iijima, 1974) was revised by changing the definitions of the parameters for the presence of liquid water droplets in the foodstuffs. The sorption isotherms, being found to be almost linear with very slight concave upward curvatures, were explained by invoking the presence of the droplets. Two thermodynamic diffusion coefficients, D T (p) and D T (L), of NaCl of the partition and Langmuir type sorption species, respectively, in the diffusion rate determining region were estimated for the temperature range. The temperature dependences were found to show definite rises in the range of 50-70°C, suggesting the presence of a transition in the diffusion environment.

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Section: A Model For Foodstuff Substrates Pertinent To Nacl Diffusionmentioning

confidence: 85%

Section: A Model For Foodstuff Substrates Pertinent To Nacl Diffusionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Hashiba¹,

Gocho²,

Komiyama³

2012

JFR

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show abstract

Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

Sayako

Hachikawa

Kasai

2021

International Journal of Gastronomy and Food Science

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Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Sa-adchom

Swasdisevi

Nathakaranakule

et al. 2011

Journal of Food Engineering

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Dual mode diffusion and sorption of sodium chloride in pork meats under cooking conditions

Cited by 12 publications

References 14 publications

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

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

Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

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