Measurement System for Solubility and Osmosis of Salt in Food

Kyoko ISHIKAWA; Ayumi TSUKIDATE; Mihoshi SUZUKI; Hiroto SUGAWARA; Yoshinobu AKIYAMA

doi:10.5188/ijsmer.20.154

ICMR2013 AKITA II Originals

Measurement System for Solubility and Osmosis of Salt in Food

Kyoko ISHIKAWA, Ayumi TSUKIDATE, Mihoshi SUZUKI, Hiroto SUGAWARA, Yoshinobu AKIYAMA

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Keywords: Solubility, Penetration, Salt, Electric impedance

JOURNAL FREE ACCESS

2014 Volume 20 Issue 2 Pages 154-157

DOI https://doi.org/10.5188/ijsmer.20.154

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Abstract

We examined solubility differences on food surfaces according to salt particle diameter, which revealed that the salt diameter affects its solubility. Furthermore, we developed a new evaluation system uses electric impedance for non-destructive measurement of the dissolution state of salt on food.

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