Mass transfer during sucrose infusion into potatoes under high pressure

The diffusion coefficient of sucrose in potato cylinders was determinted at the various pressures (200 to 600 Wit) and temperatures (20, 40, and 60 degreesC). Application of pressure opened up the tissue structure and facilitated diffusion. However, higher pressures above 400 MPa also induced starch gelatinization and hindered diffusion.. The maximum diffusion coefficient was therefore, dependent on which of the 2 effects dominated. In this study, the maximum value of diffusion coefficient observed represented an 8-fold increase over ambient values. Thus, application of appropriate levels of pressure (100 to 400 Wit), can be used to accelerate I mass transfer during ingredient infusion into foods.