Mass Transfer and Solute Diffusion in Brined Cucumbers

Autor: R. L. Thompson, O.O. Fasina, Henry P. Fleming
Rok vydání: 2002
Předmět:
Zdroj: Journal of Food Science. 67:181-187
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.2002.tb11380.x
Popis: The exchange of malic acid, lactic acid, NaCI, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 x 10-9 to 9.18 x 10-9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h-1 and decreased with increase in cucumber size and solute molecular weight. Les echanges d'acide malique, d'acide lactique, de NaCl et de sucre entre les concombres et la saumure (melange d'acide lactique et de NaCl) recouvrante sont etudies. Les observations ont lieu sur 5 tailles de concombres et pendant 16 jours. Les mouvements de solute et de matiere sont modelises. C'est le sucre qui s'echange le moins vite. Un modele exponentiel decrit le mouvement du solute lors de la fermentation dans la saumure. La vitesse depend de la taille du fruit.
Databáze: OpenAIRE
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