きゅうり果肉中への食塩およびソルビトールの浸透と水分量の関係

DOI

書誌事項

タイトル別名
  • Permeation of Sodium Chloride and Sorbitol into Cucumber Flesh and Its Relation to Moisture Content

説明

Fresh cucumber was sliced into small pieces of each approximately 10g. Fourteen sliced pieces were soaked in 3 liters of aqueous solutions of 5-20% sorhitol, or 10% NaCl solutions containing 520% sorbitol at 4°C with continuous stirring.<br>Quantities (%) of sorbitol and NaCl permeated together with moisture content of the flesh were assayed during the soaking process. The results were as follows:<br>(1) Permeation of NaCl and sorbitol into the flesh proceeded at a fixed weight ratio of the two compounds throughout the whole soaking process.<br>The ratio of quantity between sorbitol and NaCl in the flesh was dependent on the composite ratio of the two compounds in the soaking solution employed.<br>(2) The quantity of sorbitol permeated in the flesh was inversely proportional to the moisture content of the same flesh. This inverse proportionality varied somewhat with co-permeation of NaCl.<br>(3) Similar inverse proportionality was observed between NaCl quantity and the moisture content of the flesh. The relationship also varied with co-permeation of sorbitol.<br>(4) From the linear relations between the quantity of the two compounds and the moisture content, apparent rates of dewatering by sorbitol and NaCl were evaluated. It was thus found that the dewatering rate induced by the combination of sorbitol and NaCl was nearly the same as the total of those induced by sorbitol and NaCl alone.<br>These results indicate that the moisture content of the cured cucumber can be controlled by changing the composition of NaCl and sorbitol in the soaking solution.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390282679716366720
  • NII論文ID
    130004400702
  • DOI
    10.11402/cookeryscience1995.29.1_2
  • ISSN
    13411535
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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