Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines — Part I. Univariate approach

Abstract

The transport phenomena pertaining to the independent diffusion of lactic acid and sodium chloride from a brine into carrot slices submerged therein, and of reducing sugars in the opposite direction, were experimentally studied at various temperatures and initial concentrations of salt and acid in the brine. The data sets obtained at each combination of temperature and initial concentration of the brine were independently fit to three analytical models derived from first principles on three alternative mechanisms postulated for the time-variation of the dijfusivity. Incremental sum of squares analyses have shown that the diffusion of acid and salt into the carrots is well described by a constant diffusivity, whereas the diffusion of reducing sugars out of the carrots is well described by a diffusivity undergoing a sigmoidal variation with time. This sigmoidal variation may be explained by the assumption that the bursting of the carrot cells is simultaneously proportional to the fraction of intact cells and the fraction of burst cells of the carrot material. The analysis developed is relevant because it allows an approximate prediction of the rates of acid and salt intake, as well as the release rates of reducing sugars, pertaining to brined carrot slices, the basic processes that occur during manufacture of lactic acid carrot pickles.