1991 Fiscal Year Final Research Report Summary
| Project/Area Number |
02680053
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Ochanomizu University |
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Principal Investigator |
SHIMADA Atsuko Ochanomizu University Department of Food and Nutrition Professor, 家政学部, 教授 (60017233)
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| Project Period (FY) |
1990 – 1991
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| Keywords | Diffusion / Diffusion coefficient / Seasoning |
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| Research Abstract |
Cubes of corn starch, egg albumin, and soy protein gel, with side lengths of 1-5 cm, were soaked in a 0.1M sodium chloride solution and agar gels were soaked in a 0.1M sucrose solution at 25ﾟC for 0-24 hours, and the apparent diffusion coefficients (D_<app>) of these substances in three-dimensional diffusion were obtained. Furthermore, the effective diffusion coefficients (D_e) of these substances in one-dimensional diffusion using semi-infinite gel slabs were also measured. It is recognized that all of the values of D_<app> in various gel cubes imply two kinds of properties as that mentioned in the previous report that is 1) the value of D_<app> is less that of D_e, and 2) the value of D_<app> decreases sharply in the last stage of the transport. This result indicates that these two kinds of properties for D_<app> are accepted for the transport of the substances in various gel cubes.
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