Host: The Japan Society Cookery Science
Name : 2019 Annual Meeting of The Japan Society Cookery Science 2019
Location : [in Japanese]
Date : August 26, 2019 - August 27, 2019
[Introduction]
Distribution equilibrium and diffusion rate of seasonings onto food are important factors to determine results of food processing or cooking. However, conditions for food manufacturing are often determined empirically, and hardly designed from an engineering viewpoint. In this study, distribution equilibrium of glucose onto konjac and egg white gel were measured.
[Materials and Methods]
While commercially available konjac was purchased at a local supermarket, egg white gel was prepared by heating egg white solution obtained by dissolving dried egg white into deionized water. Konjac or egg white gel were soaked in various concentration of glucose solution (10 ~ 100 mg/mL) at different temperature (4 ~ 60℃). After enough time elapsed, konjac or egg white gel were removed from the solution and extracted using deionized water. Adsorbed amount of glucose onto konjac or egg white gel was calculated from the glucose concentration of the extract. Finally, distribution coefficients (KD [mL/g]) of glucose onto konjac or egg white gel were calculated by dividing adsorbed amount (q [mg/g]) by initial concentration of glucose solution (C [mg/mL]): KD = q/C.
[Results]
KD of glucose onto konjac hardly depend on temperature (ca. 0.73 mL/g). While KD of glucose onto egg white gel at 4 and 25℃ are almost the same value (0.84 mL/g at 4℃ and 0.82 mL/g at 25℃), KD at 60℃ is larger (1.27 mL/g). These results show that final glucose contents in egg white gel might greatly depend on soaking temperature. In conclusion, this study suggests that temperature dependency of distribution equilibrium of seasonings onto food is worthy to be considered for designing food engineering process.
