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KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS
Author(s) -
QUINTERORAMOS A.,
BOURNE M. C.,
BARNARD J.,
ANZALDÚAMORALES A.,
GONZÁLEZLAREDO R.,
PENSABENESQUIVEL M.,
MÁRQUEZMELÉNDEZ R.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00503.x
Subject(s) - calcium , diffusion , kinetics , chloride , chemistry , immersion (mathematics) , absorption (acoustics) , ion , materials science , thermodynamics , composite material , mathematics , physics , organic chemistry , quantum mechanics , pure mathematics
Calcium absorption in sliced carrots was evaluated by immersion in calcium chloride solution (0.3, 0.6 and 0.9 M) at 65C and 100C. Absorption kinetics were obtained for each of the experimental combinations using linear and quadratic statistical models. The apparent diffusion coefficient was estimated using Fick's second law for infinite slabs. Linear models of calcium absorption versus temperature and concentration were adequate for both 65C and 100C conditions (P ≤ 0.05). Diffusion coefficients of calcium ions into carrot tissue showed no significant increase with selected concentrations of calcium chloride. A significant increase (P ≤ 0.05) in the average diffusion coefficient (0.918–2.32 × 10 −9 m 2 /s) was observed with a rise in temperature from 65C to 100C.