Experimental Study on the Permeation of Salt in the Food

Abstract

Experiments were carried out to learn the relation between the components of food and the amount of salt that permeated into the food.
Eggwhite gel and starch gel which contain the water (60, 70, 80, 90%) were prepared as samples. Each sample was soaked in 2% sodium chloride solution for 0.5, 1, 2, 3, and 4 hours respectively.
The following results were obtained :
(1) The amount of absorbed salt was higher in the sample which has the larger water content.
(2) The amount of salt permeated into the starch gel was higher than that permeated into the eggwhite gel.
In addition to the above experiment, certain foods on the market were selected as the samples in order to obtain the amount of salt permeated during the cooking. The result showed that the food containing higher amount of water absorbed more salt in general.