Numerical Solution of the Equations of Salt Diffusion into the Potato Tissues
Fick's second law equations for unsteady state
diffusion of salt into the potato tissues were solved numerically. The
set of equations resulted from implicit modeling were solved using
Thomas method to find the salt concentration profiles in solid phase.
The needed effective diffusivity and equilibrium distribution
coefficient were determined experimentally. Cylindrical samples of
potato were infused with aqueous NaCl solutions of 1-3%
concentrations, and variations in salt concentrations of brine were
determined over time. Solute concentrations profiles of samples were
determined by measuring salt uptake of potato slices. For the studied
conditions, equilibrium distribution coefficients were found to be
dependent on salt concentrations, whereas the effective diffusivity
was slightly affected by brine concentration.
[1] 4. R. L. Garrote, R. A. Bertone, and E. R. Silva, "Effect of soakingblanching
conditions on glucose losses in potato slices," Can. Inst. Food
Sci. Technology J.,1984, vol. 17, pp. 111-113.
[2] A. N. Califano and A. Calvelo. "Heat and mass transfer during the warm
water blanching of potatoes," Journal of Food Science, 1983, vol. 48,
pp. 220-225.
[3] P. Tomasula, and M. F. Kozempel, "Diffusion coefficients of glucose,
potassuin and magnesium in Maine Russet Burbank and Maine Katahdin
potatos from 45 to 90 ┬░C," J. of Food Science, 1989, vol. 54, pp. 985-
989.
[4] M. F. Kozempel, J. F. Sullivan, E. S. DellaMonica, M. J. Egoville, E. A.
Talley, W. J. Jones, and J. C. Craig, "Application of leaching model to
describe potato nutrient losses in hot water blanching," J. of Food
Science, 1982, vol. 47, pp. 1519-1523.
[5] H. E. Wistreich, R. E. Morse and L. J. Kenyon, "Curing of ham: a study
of sodium chloride accumulation. I: Methods, effect of temperature,
cations, muscles and solution concentration," Food Technology, 1959,
vol. 13, pp. 441-443.
[6] H. E. Wistreich, R. E. Morse and L. J. Kenyon, "Curing of ham: a study
of sodium chloride accumulation. II: Combined effects of time, solution
concentration and solution volume," Food Technology, 1960, vol. 14,
pp. 549-551.
[7] R. Stahl, and M. Loncin, "Prediction of diffusion in solid foodstuffs," J.
of Food Processing and Preservation, 1979, vol. 3, pp. 213-223.
[8] W. C. Wang, and S. K. Sastry, "salt diffusion into vegetable tissue as a
pretreatment for ohmic Heating: determination of parameters and
mathematical model verification," J. of Food Engineering, 1993, vol. 20,
pp. 311-323.
[9] J. Crank, "The Mathematics of Diffusion," Oxford Clarendon Press,
1975
[10] R. Nikazar and M. Kharrat, "Mathematic application in chemical
engineering, part 2,"Amirkabir Press, 2002.
[1] 4. R. L. Garrote, R. A. Bertone, and E. R. Silva, "Effect of soakingblanching
conditions on glucose losses in potato slices," Can. Inst. Food
Sci. Technology J.,1984, vol. 17, pp. 111-113.
[2] A. N. Califano and A. Calvelo. "Heat and mass transfer during the warm
water blanching of potatoes," Journal of Food Science, 1983, vol. 48,
pp. 220-225.
[3] P. Tomasula, and M. F. Kozempel, "Diffusion coefficients of glucose,
potassuin and magnesium in Maine Russet Burbank and Maine Katahdin
potatos from 45 to 90 ┬░C," J. of Food Science, 1989, vol. 54, pp. 985-
989.
[4] M. F. Kozempel, J. F. Sullivan, E. S. DellaMonica, M. J. Egoville, E. A.
Talley, W. J. Jones, and J. C. Craig, "Application of leaching model to
describe potato nutrient losses in hot water blanching," J. of Food
Science, 1982, vol. 47, pp. 1519-1523.
[5] H. E. Wistreich, R. E. Morse and L. J. Kenyon, "Curing of ham: a study
of sodium chloride accumulation. I: Methods, effect of temperature,
cations, muscles and solution concentration," Food Technology, 1959,
vol. 13, pp. 441-443.
[6] H. E. Wistreich, R. E. Morse and L. J. Kenyon, "Curing of ham: a study
of sodium chloride accumulation. II: Combined effects of time, solution
concentration and solution volume," Food Technology, 1960, vol. 14,
pp. 549-551.
[7] R. Stahl, and M. Loncin, "Prediction of diffusion in solid foodstuffs," J.
of Food Processing and Preservation, 1979, vol. 3, pp. 213-223.
[8] W. C. Wang, and S. K. Sastry, "salt diffusion into vegetable tissue as a
pretreatment for ohmic Heating: determination of parameters and
mathematical model verification," J. of Food Engineering, 1993, vol. 20,
pp. 311-323.
[9] J. Crank, "The Mathematics of Diffusion," Oxford Clarendon Press,
1975
[10] R. Nikazar and M. Kharrat, "Mathematic application in chemical
engineering, part 2,"Amirkabir Press, 2002.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:55228", author = "Behrouz Mosayebi Dehkordi and Frazaneh Hashemi and Ramin Mostafazadeh", title = "Numerical Solution of the Equations of Salt Diffusion into the Potato Tissues", abstract = "Fick's second law equations for unsteady state
diffusion of salt into the potato tissues were solved numerically. The
set of equations resulted from implicit modeling were solved using
Thomas method to find the salt concentration profiles in solid phase.
The needed effective diffusivity and equilibrium distribution
coefficient were determined experimentally. Cylindrical samples of
potato were infused with aqueous NaCl solutions of 1-3%
concentrations, and variations in salt concentrations of brine were
determined over time. Solute concentrations profiles of samples were
determined by measuring salt uptake of potato slices. For the studied
conditions, equilibrium distribution coefficients were found to be
dependent on salt concentrations, whereas the effective diffusivity
was slightly affected by brine concentration.", keywords = "Brine, Diffusion, Diffusivity, Modeling, Potato", volume = "4", number = "2", pages = "196-4", }