Browse > Article

A Study of Dewatering Phenomena of Potato Slice Cytorrhysed by High Molecules  

Choi, Dong-Won (Department of Diet Information, Kyung-Min College)
Shin, Hae-Hun (Division of Foodservice Industry, Bae kseok College of Cultural Studies)
Kim, Jong-Geu (Department of Health Administration, Gachon University of Medicine and Science)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 358-365 More about this Journal
Abstract
To study simultaneous water and solute transport kinetics during soaking in concentrated solution, the influence of the concentration and molecular weight of the solute(polyethylene glycol(PEG) and NaCl) in the soaking solution and the temperature on the water loss and solute gain rates were observed by using a model vegetable tissue(potato). When potato slices$(4cm{\times}4cm{\times}0.1cm)$ soaked in 60% PEG solutions, the water loss rate of the early phase decreased with increasing of the molecular weight of PEG from 200 to 6,000, while the final water loss increased with increasing the molecular weight of PEG and it reached to 80%. The cell wall of potato tissue was permeable to NaCl and PEGs of which average molecular weight is smaller than 400 but it was not permeable to PEG 600 and larger molecules. PEG which has average molecular weight below 600 induced plasmolysis and those above 600 induced cytorrhysis. The water loss rate of potato sample soaked in smaller molecular weight PEG solution was faster than those soaked in higher molecular weight PEG solution before cytorrhysis happened. The water loss rate was reversed after cytorrhysis happened. The volume change of potato within the first 60 minutes was larger in low molecular PEG solution but the final ratio of decreasing volume was larger in high molecular PEG solutions. In PEG 200 solution, the potato tissue was slightly shrinked without shape change. However, in PEG 4,000 solution, volume of potato was reduced significantly and potato tissue was twisted.
Keywords
osmotic dehydration; polyethylene glycol; plasmolysis; cytorrhysis;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Valle, del FR and Nickerson, JTR. Studies on salting and drying fish II, Dynamic aspects of the salting of fish. J. Food Sci. 32:218-224. 1967   DOI
2 Contreras, JE and Smyrel, TG. An evaluation of osmotic concentration of apple rings using corn syrup solid solutions. Can. Inst. Food Sci. Technol. J. 14:301-314. 1981
3 Yoo, MS. Texture Change and Rheological Model of Chinese Cabbage Tissue during Processing. Ph.D. Thesis, Yonsei University, Seoul, Korea. 1990
4 Lenart, A and Flink, JM. Osmotic concentration of potatoes. II : Spatial distribution of the osmotic effect. J. Food Technol. 19:65-89. 1984   DOI   ScienceOn
5 Shibata, S, Toyoshima, H, Imai, T and Inoue, Y. Effect of osmosis agents and concentration on fruit quality. Nippon Shokuhun Kogyo Gakkaishi 23:397-402. 1976   DOI
6 Crank, J. The mathematics of diffusion. 2nd ed., Clarendon Press, Oxford. 1979
7 Raoult-Wack, AL, Guilbert S, Le Maguer, M and Rios, G. Simultaneous water and solute transport in shrinking media. part I, Application to dewatering and impregnation soaking process analysis. Drying Technol. 9:589-612. 1991   DOI
8 Favetto, G, Chirifie, J and Bartholomai, GB. A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution II, Kinetics of Aw lowering and effect of some process variables. J. Food Technol. 16:621-628. 1981   DOI
9 Lazarides, HN, Vassilis, G and Nikolaos, M. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. J. Food Eng. 31:315-324. 1997   DOI   ScienceOn
10 Choi, DW and Shin, HH. Kinetic modeling of dewatering of potato slice when soaked in concentrated solution. Korean J. Food Nutr. 13:477-482. 2000
11 Raoult-Wack, AL. Recent advances in the osmotic dehydration of foods. Trends in Food Sci. Technol. 5:255-260. 1994   DOI   ScienceOn
12 Choi, DW and Shin, HH. A study of dewatering model of potato slice when soaked in concentrated solution. Korean J. Food Nutr. 12:582-587. 1999   과학기술학회마을
13 Lenart, A and Flink, JM. Osmotic concentration of Potatoes. I - Criteria for the end-point of the osmotic effect. J. Food Technol. 19:65-89. 1984   DOI   ScienceOn