Science and Education Publishing American Journal of Food Science and Technology 2333-4835 5 2 2017 2 10 Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato 31 37 EN David Adu-Poku Department of Chemical Sciences, University of Huddersfield, Queensgate, HD1 3DH, UK Jacob K. Agbenorhevi AJFST2017521 10.12691/ajfst-5-2-1 2016 11 3 2016 12 27 2017 2 8 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.