Diffusion coefficients of glucose, potassium, and magnesium in Maine Russet Burbank and Maine Katahdin potatoes from 45 to 90 degrees C

Experimental data for the leaching of glucose, potassium and magnesium from French fry cut Maine Russet Burbank and Maine Katahdin potatoes were modeled over the temperature range 45-90 degrees C, using a one-parameter diffusion equation based on Fick's second law. Correlations for the dependen...

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Bibliographic Details
Published inJournal of food science Vol. 54; no. 4
Main Authors Tomasula, P. (USDA-ARS, Eastern Regional Research Center, Philadelphia, PA), Kozempel, M.F
Format Journal Article
LanguageEnglish
Published 01.07.1989
Subjects
GLUCOSA
GLUCOSE
MAGNESIO
MAGNESIUM
MODELE
MODELOS
PAPA
POMME DE TERRE
POTASIO
POTASSIUM
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICO-CHIMIQUE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TEMPERATURA
TEMPERATURE
VARIEDADES
VARIETE
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Summary:Experimental data for the leaching of glucose, potassium and magnesium from French fry cut Maine Russet Burbank and Maine Katahdin potatoes were modeled over the temperature range 45-90 degrees C, using a one-parameter diffusion equation based on Fick's second law. Correlations for the dependence of the resulting effective diffusion coefficients on temperature were determined. At temperatures greater than 60 degrees C, plots of the diffusion coefficients as a function of temperature showed a change in slope or a discontinuity in the slope of the curve. This reflected the change in the diffusion matrix which occurred when the starch began to gelatinize. The effect of cultivars differences on values of the diffusion coefficients might be linked to the concentrations of starch and electrolytes in the potato
Bibliography:9014757
Q02
ISSN:0022-1147
1750-3841