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

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...

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Main Authors: David Adu-Poku, Selina A. Saah, Jacob K. Agbenorhevi
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2020/1876463
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author David Adu-Poku
Selina A. Saah
Jacob K. Agbenorhevi
author_facet David Adu-Poku
Selina A. Saah
Jacob K. Agbenorhevi
author_sort David Adu-Poku
collection DOAJ
description 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.
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spelling doaj-art-d19146f1cfad4c1dad43100010fcad2a2025-02-03T05:51:15ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/18764631876463Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching ConditionsDavid Adu-Poku0Selina A. Saah1Jacob K. Agbenorhevi2Department of Chemical Sciences, University of Energy and Natural Resources, Sunyani, GhanaDepartment of Chemical Sciences, University of Energy and Natural Resources, Sunyani, GhanaDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaThe 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.http://dx.doi.org/10.1155/2020/1876463
spellingShingle David Adu-Poku
Selina A. Saah
Jacob K. Agbenorhevi
Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
International Journal of Food Science
title Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
title_full Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
title_fullStr Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
title_full_unstemmed Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
title_short Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions
title_sort modeling the kinetics of potassium diffusion in estima potato under different leaching conditions
url http://dx.doi.org/10.1155/2020/1876463
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AT selinaasaah modelingthekineticsofpotassiumdiffusioninestimapotatounderdifferentleachingconditions
AT jacobkagbenorhevi modelingthekineticsofpotassiumdiffusioninestimapotatounderdifferentleachingconditions