調理における調味機構の解析

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Cubes of corn starch, egg albumin, and soy protein gel, with side lengths of 1-5 cm, were soaked in a 0.1M sodium chloride solution and agar gels were soaked in a 0.1M sucrose solution at 25ﾟC for 0-24 hours, and the apparent diffusion coefficients (D_<app>) of these substances in three-dimensional diffusion were obtained. Furthermore, the effective diffusion coefficients (D_e) of these substances in one-dimensional diffusion using semi-infinite gel slabs were also measured. It is recognized that all of the values of D_<app> in various gel cubes imply two kinds of properties as that mentioned in the previous report that is 1) the value of D_<app> is less that of D_e, and 2) the value of D_<app> decreases sharply in the last stage of the transport. This result indicates that these two kinds of properties for D_<app> are accepted for the transport of the substances in various gel cubes.