• Korean Journal of Soil Science and Fertilizer
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• v.28 no.3
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• pp.227-232
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• 1995

The model equations including scaling factors to estimate the soil water characteristics curve(SWCC) without direct measurement of soil water tension were developed. Scaling were applied to a data set of soil water content, soil water tension, particle size distribution, and OM contents of the 134 soil samples with the 10 soil textural classes. The capability of the model equations was tested on another 205 soil samples. The parameter, ${\theta}^*$, of soil water contents was used by scale transformation as follows : ${\theta}^*=[{\theta}i-{\theta}(1.5MPa)]$/$[{\theta}(10KPa)-{\theta}(1.5MPa)]$ Using ${\theta}^*$ a model equation to estimate SWCC, which was applicable to all textural classes, was developed as follows: $H(0.1MPa)=0.13{\cdot}({\theta}^*)^{-2.04}$. Other model equations to estimate the water content at the soil water tension of 10KPa [${\theta}(10KPa)$] and 1.5MPa [${\theta}(1.5MPa)$], which are required to ${\theta}^*$ were developed by using scale factors of sand(S) and silt(Si) content and organic matter content(OM) as foilows : ${\theta}(10KPa)=26.80-3.99ln[S]+2.36{\sqrt{[Si]}}+2.88[OM]$ ($R=0.81^{**}$) ${\theta}(1.5KPa)=15.75-2.86ln[S]+0.55{\sqrt{[Si]}}+0.70[OM]$ ($R=0.76^{**}$) The measured and estimated values of ${\theta}(1/30MPa)$ on the 205 soil samples were highly correlated on 1 : 1 corresponding line with $R=0.85^{**}$.

• Food Engineering Progress
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• v.23 no.1
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• pp.7-15
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• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.