Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures.

ABSTRACT: This study is based on an investigation of the transport phenomenon, specifically the quantification of arsenic diffusion in carrots within a temperature range of 89 °C-99 °C using a thin plate model. Studying the diffusion of arsenic in carrots is important due to its toxicity, as it can concentrate during cooking. The World Health Organization considers arsenic as one of the ten chemical substances of public health concern. In this study, biennial hybrid carrots of the Nantesa variety were cooked whole with their epidermis in an aqueous solution containing diarsenic trioxide with an As concentration of 5 mgL^-1 at 89 °C, 94 °C, and 99 °C. The cooking times of the carrots at different temperatures were based on a specific degree of tenderness, with a value of ≤3 kg m^-2

SUBMITTER: Galvez OD 

PROVIDER: S-EPMC10835250 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature