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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11133

Title: Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato
Authors: Adu-Poku, David
Agbenorhevi, Jacob K.
Keywords: Leaching
Scanning electron microscopy
Differential scanning calorimetry
Issue Date: 2017
Publisher: American Journal of Food Science and Technology
Citation: American Journal of Food Science and Technology, 2017, Vol. 5, No. 2, 31-37 Available online at http://pubs.sciepub.com/ajfst/5/2/1
Abstract: The effect of microstructure and temperature on the mechanism of potassium diffusion through and out of potato was studied at 15-120°C by means of the scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and leaching experiments. Tissues from different regions of the same tuber differed in their microstructural architecture and response to heat. The water-rich perimedullary region showed a regular and more defined arrangement of cells with larger vacuoles than the cortex which had irregularly arranged cells with densely packed starch granules. Granule morphology remained visibly unchanged at temperatures below 50°C. The gelatinization temperatures and range were significantly higher in the perimedullary. In addition, the average transition enthalpy was about 3 J/g lower in the perimedullary. The different microstructural architecture and thermal properties of tissues from different regions of the same tuber were linked with different membrane permeabilities and solubility with implications for the rate and mechanism of potassium transport through and out of potatoes.
Description: An article published by David Adu-Poku, and Jacob K. Agbenorhevi, “Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato.” American Journal of Food Science and Technology, vol. 5, no. 2 (2017): 31-37. doi: 10.12691/ajfst-5-2-1.
URI: http://hdl.handle.net/123456789/11133
Appears in Collections:College of Science

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