Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions.

David Adu-Poku,Selina A Saah,Jacob K Agbenorhevi,Giorgia Spigno

doi:10.1155/2020/1876463

Abstract

The diffusion of potassium in potato (Solanum tuberosum) at different leaching conditions was investigated. Two modes of pretreatment of potato samples (cubes and spheres) by preheating to 80°C and leaching at temperatures of 20-80°C were performed using a temperature- and agitation-controlled batch extractor. A Fickian model incorporating the effective diffusion coefficient (Deff), partition coefficient (K) between the solute concentration in the potato and medium, and mass transfer coefficient (kl) was developed to simulate and predict the fraction of potassium leached from the potato at any temperature. Results showed significant reduction in activation energies from 92 to 25.02 kJ/mol for cubes and from 75.02 to 13.40 kJ/mol for spheres culminating in higher extraction rates when samples were preheated to 80°C. The Deff, K, and kl values obtained were in the range of 0.02 − 7.33 × 10−9 m2/s, 0.63 − 8.00 × 10−2, and 0.01333.00 × 10−4 m/s, respectively. The kinetic parameters showed a change in slope or discontinuity in the gelatinization temperature range as a function of temperature, an indication of a change in the diffusional matrix. The optimum operating conditions were 80°C preheating and leaching at temperatures up to 50°C. The proposed mathematical model offered a satisfactory description of both dynamic and equilibrium mass transfers of potassium by adequately predicting the fraction of potassium from potato cubes and spheres. The present findings could be useful in the pretreatment of potato for renal patients.

Highlights

A critical step in the preparation of potato for renal patients is leaching, a process intended to extract potassium from the potato [1]
We demonstrated that there were significant variations in the cellular architecture, moisture content, and distribution, which influence the diffusion of potassium through and out of potatoes [7]
The results revealed potassium concentrations of 3:90 ± 0:15 mg/g FW and 4:18 ± 0:13 mg/g FW, sodium concentrations of 0:12 ± 0:03 mg/g FW and 0:10 ± 0:02 mg/g FW, and magnesium concentrations of 0:20 ± 0:11 mg/g FW and 0:20 ± 0:02 mg/g FW in the cortex and perimedullary regions, respectively

Summary

Introduction

A critical step in the preparation of potato for renal patients is leaching, a process intended to extract potassium from the potato [1]. Earlier research by Bethke and Jansky (2008) reported that leaching alone no matter the duration is ineffective in removing potassium from potato. Show that other processes such as shredding, which has a tendency of increasing the surface area before leaching, can decrease the potassium content up to 17% [5]. Other techniques such as normal cooking (boiling) and double cooking (boil, rinse, and boil again) have reported reductions of 34% and 67%, respectively [6].

Methods

Results

Conclusion