Premium
A kinetic study of salt diffusion in potato at high temperature
Author(s) -
LIU HUA
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01210.x
Subject(s) - diffusion , arrhenius equation , effective diffusion coefficient , thermodynamics , atmospheric temperature range , chemistry , arrhenius plot , salt (chemistry) , diffusion equation , analytical chemistry (journal) , activation energy , fick's laws of diffusion , sodium , materials science , chromatography , organic chemistry , physics , medicine , economy , radiology , magnetic resonance imaging , economics , service (business)
Summary 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 ‐1 , 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.