Abstract
The dual sorption and diffusion theory presented for the interpretation of the diffusion behaviors of acid dyes in nylon, has been applied to the interpretation of the diffusion behavior of sodium chloride in Japanese radish under cooking condition.A simple and convenient method, FRITRUC, to obtain one dimensionald iffusion profile in the radish substrate was proposed. Fick's diffusion coefficient obtained from the profile showed a maximum, indicating the characteristic feature of the dual mechanism. The thermodynamic diffusion coefficient of sodium chloridep artitionedi n the radish from the solution, was found to be 2.1×10-5cm2s-1, ca. 1/3 of that in boiling water. Discussions in some details were extended for the possible applications of the present method to the seasoning mechanisms in cooking area.
