Dual mode diffusion and sorption of sodium chloride in pre-cooked egg white

Hashiba, Hiroko; Gocho, Hiromi; Komiyama, Jiro

doi:10.1016/j.lwt.2007.12.006

Cited by 11 publications

(26 citation statements)

References 10 publications

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“…pre-cooked quail egg presented a large quantity of water (74 g. 100 g -1 ), distributed in two different heterogeneous phases; one in which the water was bonded to the proteins, and the other phase was dispersed in the solid matrix. The fact that the diffusion coefficient of sodium, observed by Hashiba, Gocho and Komiyama (2008) in pre-cooked egg white is similar to that found in pre-cooked quail egg suggests a similar diffusive behavior to the whole quail egg studied in this work.…”

Section: Resultssupporting

confidence: 83%

“…Similar results for diffusion coefficients were reported by Hashiba, Gocho and Komiyama (2008), when they studied sodium chloride diffusion in pre-cooked egg white. The…”

Section: Multicomponent Diffusion Modelsupporting

confidence: 87%

“…The egg is characterized by presenting a certain porosity and tortuosity, and it contains a liquid immobilized in a solid protein matrix and, since the diffusion was verified in the water, these factors interfere in salt diffusion resulting in much smaller effective coefficients (GUINEE, 2004;HASHIBA;GOCHO;KOMIYAMA, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, Hashiba, Gocho and Komiyama (2008) presented NaCl concentration profiles for one-dimensional diffusion in precooked egg white, at various temperatures, considering the phenomenon of the Languimir-type sorption. As far as we know, there are no reports of FEM use to simulate multicomponent diffusion in whole and pre-cooked eggs using the Fick generalized equation.…”

Section: Introductionmentioning

confidence: 99%

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Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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Section: Resultssupporting

confidence: 83%

“…Similar results for diffusion coefficients were reported by Hashiba, Gocho and Komiyama (2008), when they studied sodium chloride diffusion in pre-cooked egg white. The…”

Section: Multicomponent Diffusion Modelsupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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“…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%

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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