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

Mass transfer in food substrates is impor tant for understanding the cooking processes. In classical studies for the diffusion processes of seasoning materials in the substrates, it has been typical to assume a single Fick's diffusion coefficient D for the interpretation. In the present study, the concentration profiles of NaCl in konjac, sweet potato and apple, whether they were preheated or raw, were measured by soaking the materials in a solution for several periods 30-180 min at 85 . As the results of konjac 180 min and sweet potato raw and preheated, 30 min , the profiles were found to be successfully reproduced by assuming two D's under their changing contributions with the NaCl concentration. The diffusion behaviors of glucose in konjac and sweet potato were also studied. The concentration profile for konjac was well reproduced with a single D, but the profile for sweet potato preheated, 60 min needed to use the two coef ficients for the reproduction. The use of two D's also reasonably approximated the predictions by the dual mode diffusion theor y. It is expected that the present interpretation will provide a useful method leading to understanding the molecular processes involving the diffusion of small molecules in food substrates. ［論文］

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Analysis of diffusion of sodium ion and glucose into food materials in steam convection oven

Tayama

Furuta

Araki

et al. 2018

J. Integr. Stud. Diet. Habis

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Mass transfer is important in many food processing methods, such as cooking, and it has been typical to assume a single dif fusion coef ficient (Fickʼs dif fusion coefficient) . However, we applied the combination theory of dual diffusion coefficient to the interpretation of the diffusion behavior of the sodium ion or glucose in several food materials during cooking (85℃) , and the theoretical value showed a good agreement with the actual value. We then studied the diffusion of both the sodium ion (NaCl) and glucose in ingredients, such as konjac, pumpkin, fish paste, potato and heat-coagulated egg white, at 99℃ using a steam convection oven. By incorporation of the contribution degree of dual Fick's diffusion coefficient, we could theoretically understand the diffusion phenomenon at 10％ glucose and 3％ NaCl except for konjac and potato. Especially, this analytical method was effective for the diffusion analysis of the sodium ion and glucose in pumpkin. ［研究ノート］(₁₉)₁₄₇ Vol. No. ₁₄₈(₂₀)

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

Cited by 4 publications

References 16 publications

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

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

Analysis using effective two fick's diffusion coefficients for the diffusion profiles of NaCl and D-glucose in non-heated and heated food materials

Analysis of diffusion of sodium ion and glucose into food materials in steam convection oven

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