Mass Transfer and Solute Diffusion in Brined Cucumbers
Oladiran Fasina, H. P. Fleming, Russell G. Thompson
Journal of Food Science
Abstract
ABSTRACT: The exchange of malic acid, lactic acid, NaCl, 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 × 10–9 to 9.18 × 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
exponential equation better described movement of solutes during brine fermentation of cucumbers
“In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers.”
solute sorption rate varied from 0.0204 to 0.233 h‐1
“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.”
sugar exchange was the slowest between cucumbers and cover brine
“Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest.”