A kinetic study of salt diffusion in potato at high temperature

Summary The apparent diffusion coefficient of sodium chloride in potato was determined from the change in average concentration in cylindrical potato pieces with time when surrounded by salt solution of between 1 and 5% concentration. Measurements were made at temperatures in the range 50–120°C. The apparent diffusion coefficient of salt in potato is temperature dependent and follows the Arrhenius equation, with activation energies of 20–24 kJ mol‐1, decreasing with increasing concentration within the temperature range 70–120°C. The apparent diffusion coefficient increases with concentration. Below 60°C the Fickian diffusion equation did not predict the experimental results accurately because of changes in the dimensions and structure of the potato caused by osmosis.