塩漬液の浸透圧ときゅうり果肉中への食塩とソルビトールの浸透および果肉の水分含量との関係

DOI NDLデジタルコレクション Web Site 参考文献10件
  • 大石 明美
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials
  • 大橋 且明
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials
  • 木内 秀和
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials
  • 北島 徹
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials
  • 金子 由公
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials
  • 畑山 静夫
    Towa Chemical Industry Co., Ltd. Center for Applications and Research of Food Materials

書誌事項

タイトル別名
  • Relation between Osmotic Pressure of Soaking Solution and Permeation Rates of NaCl/Sorbitol, and Moisture content of Cucumber Flesh
  • シオズケエキ ノ シントウアツ ト キュウリ カニクチュウ エ ノ ショクエン

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説明

Round slices of cucumber flesh of about 10g each were soaked in nine kinds of aqueous solutions containing NaCl and sorbitol with various osmotic pressures at 4&C for 20 hours. The soaking solutions of cucumber were composed of NaCl and sorbitol as to give 47.4,63.1, and 94.6 atm (average values) of combined osmotic pressure, together with partial osmotic pressures of sorbitol 21.3,46.3, and 72.6% (average values) of the whole pressure. The results obtained were as follows:<BR>(1) Permeation of NaCl into flesh increased with increasing the combined osmotic pressure together with the partial osmotic pressure of NaCl in the soaking solution.<BR>(2) There was a direct proportion between the increase in NaCl concentration of flesh (percent/100g wet wt. flesh) and the partial osmotic pressure of NaCl in the soaking solution.<BR>(3) Permeation of sorbitol into flesh also increased with increasing the combined osmotic pressure together with the partial osmotic pressure of sorbitol in the soaking solution.<BR>(4) There was also good correlation between the increase in sorbitol concentration of flesh and the partial osmotic pressure of sorbitol in the soaking solution, but not a direct proportion.<BR>(5) With the progress of soaking time, the moisture content of the flesh reduced although the rate of reduction did not depend on the partial osmotic pressure of NaCl or sorbitol.<BR>(6) There was a good correlation between the reduction of moisture content of flesh and the combined osmotic pressure of soaking solution. The rate of reduction of moisture content of flesh caused by soaking remained almost constant value of 0.15-0.20 percent of wet weight of flesh/one atmosphere of combined osmotic pressure.

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