Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

Abstract

When cooking foods in a broth, the NaCl concentration in the ingredients increases owing to diffusion, whereas the amount of NaCl in the broth decreases. The broth's concentration is affected by evaporation. This study's purpose was to simultaneously simulate the NaCl concentrations in the ingredients and broth, which change from moment to moment during cooking. The NaCl concentration in the samples was predicted via a three-dimensional diffusion equation, and the amount of NaCl diffusing in the samples was determined. The NaCl concentration in the aqueous solution was predicted using a calculated amount of NaCl in the samples from the solution and the experimental value of evaporation. The predicted values of the NaCl concentrations in the samples and aqueous solution were in good agreement with the experimental values. Therefore, herein, the simultaneous simulation of changes in the NaCl concentration in the samples and aqueous solution during cooking was possible.