American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(2), 31-37
DOI: 10.12691/ajfst-5-2-1
Open AccessArticle

Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato

David Adu-Poku1, and Jacob K. Agbenorhevi2

1Department of Chemical Sciences, University of Huddersfield, Queensgate, HD1 3DH, UK

2Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Pub. Date: February 10, 2017

Cite this paper:
David Adu-Poku and Jacob K. Agbenorhevi. Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato. American Journal of Food Science and Technology. 2017; 5(2):31-37. doi: 10.12691/ajfst-5-2-1


The effect of microstructure and temperature on the mechanism of potassium diffusion through and out of potato was studied at 15-120°C by means of the scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and leaching experiments. Tissues from different regions of the same tuber differed in their microstructural architecture and response to heat. The water-rich perimedullary region showed a regular and more defined arrangement of cells with larger vacuoles than the cortex which had irregularly arranged cells with densely packed starch granules. Granule morphology remained visibly unchanged at temperatures below 50°C. The gelatinization temperatures and range were significantly higher in the perimedullary. In addition, the average transition enthalpy was about 3 J/g lower in the perimedullary. The different microstructural architecture and thermal properties of tissues from different regions of the same tuber were linked with different membrane permeabilities and solubility with implications for the rate and mechanism of potassium transport through and out of potatoes.

leaching pre-heating gelatinization scanning electron microscopy differential scanning calorimetry

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