Distribution and diffusion coefficients of glucose and sodium chloride onto konjac and egg white gel

抄録

The sorption isotherms and diffusion coefficients of glucose and sodium chloride on konjac and egg white gel were measured at temperatures ranging from 4 °C to 80 °C to systematically organize the transport of seasoning compounds during food manufacturing. The distribution coefficients, defined as the slopes of the sorption isotherms, decreased as the temperature increased. The enthalpy changes calculated from the temperature dependence of the distribution coefficients for glucose and sodium chloride on konjac and egg white gel were approximately −2 kJ/mol. The effective diffusion coefficients ranged from 10⁻¹⁰ to 10⁻⁸ m²/s and increased with the temperature. The activation energies of diffusion in konjac and egg white gel were approximately 17 and 9 kJ/mol, respectively; glucose and sodium chloride had similar activation energies for diffusion. Diffusion in multi-component systems was also studied; the degrees of sorption in multi-component systems differed from those in single-component systems.