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

Autores
Galvez, Oscar Daniel; Maldonado, Mariela Beatriz; Vargas, María C.; Affranchino, Graciela; González Pacheco, Juan Ignacio
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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. The evaluated data showed consistency with increasing temperature. The calculated effective diffusion coefficients at temperatures of 89 °C, 94 °C, and 99 °C were 5.84E-09 m2s-1, 1.08E-08 m2s-1, and 2.51E-08 m2s-1 for the flesh (DL), and 1.601E-11 m2s-1, 2.15E-11 m2s-1, and 4.39E-11 m2s-1 for the epidermis (DE), respectively. The activation energy for diffusion was determined to be 159.54 kJmol−1 for the and 110.68 kJmol−1 for the epidermis. Similar behaviours were observed in different radial positions of the carrot, where the arsenic content decreased from the periphery to the centre, consistent with studies on diffusion phenomena with other solutes in food. The novelty was the detailed quantification of arsenic diffusion in the Nantes-type hybrid carrot matrix. This study is limited to a specific concentration of 5 mgL−1 of arsenic solution. The findings of this study may have significant implications for public health and food safety.
Fil: Galvez, Oscar Daniel. Universidad Tecnológica Nacional; Argentina
Fil: Maldonado, Mariela Beatriz. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Vargas, María C.. Universidad Tecnológica Nacional; Argentina
Fil: Affranchino, Graciela. Universidad Tecnológica Nacional; Argentina
Fil: González Pacheco, Juan Ignacio. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Materia
ACTIVATION ENERGY
ARSENIC
DAUCUS CAROTA
MASS TRANSFER PHENOMENON
MATHEMATICAL MODELLING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/231246
Acceder
id CONICETDig_5273843b2278a7bd188fb39a19c0c288
oai_identifier_str oai:ri.conicet.gov.ar:11336/231246
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperaturesGalvez, Oscar DanielMaldonado, Mariela BeatrizVargas, María C.Affranchino, GracielaGonzález Pacheco, Juan IgnacioACTIVATION ENERGYARSENICDAUCUS CAROTAMASS TRANSFER PHENOMENONMATHEMATICAL MODELLINGhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1This 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. The evaluated data showed consistency with increasing temperature. The calculated effective diffusion coefficients at temperatures of 89 °C, 94 °C, and 99 °C were 5.84E-09 m2s-1, 1.08E-08 m2s-1, and 2.51E-08 m2s-1 for the flesh (DL), and 1.601E-11 m2s-1, 2.15E-11 m2s-1, and 4.39E-11 m2s-1 for the epidermis (DE), respectively. The activation energy for diffusion was determined to be 159.54 kJmol−1 for the and 110.68 kJmol−1 for the epidermis. Similar behaviours were observed in different radial positions of the carrot, where the arsenic content decreased from the periphery to the centre, consistent with studies on diffusion phenomena with other solutes in food. The novelty was the detailed quantification of arsenic diffusion in the Nantes-type hybrid carrot matrix. This study is limited to a specific concentration of 5 mgL−1 of arsenic solution. The findings of this study may have significant implications for public health and food safety.Fil: Galvez, Oscar Daniel. Universidad Tecnológica Nacional; ArgentinaFil: Maldonado, Mariela Beatriz. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Vargas, María C.. Universidad Tecnológica Nacional; ArgentinaFil: Affranchino, Graciela. Universidad Tecnológica Nacional; ArgentinaFil: González Pacheco, Juan Ignacio. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaElsevier2024-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/231246Galvez, Oscar Daniel; Maldonado, Mariela Beatriz; Vargas, María C.; Affranchino, Graciela; González Pacheco, Juan Ignacio; Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures; Elsevier; Heliyon; 10; 2; 1-2024; 1-122405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2024.e24285info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:38Zoai:ri.conicet.gov.ar:11336/231246instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:37:39.049CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
title Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
spellingShingle Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
Galvez, Oscar Daniel
ACTIVATION ENERGY
ARSENIC
DAUCUS CAROTA
MASS TRANSFER PHENOMENON
MATHEMATICAL MODELLING
title_short Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
title_full Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
title_fullStr Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
title_full_unstemmed Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
title_sort Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures
dc.creator.none.fl_str_mv Galvez, Oscar Daniel
Maldonado, Mariela Beatriz
Vargas, María C.
Affranchino, Graciela
González Pacheco, Juan Ignacio
author Galvez, Oscar Daniel
author_facet Galvez, Oscar Daniel
Maldonado, Mariela Beatriz
Vargas, María C.
Affranchino, Graciela
González Pacheco, Juan Ignacio
author_role author
author2 Maldonado, Mariela Beatriz
Vargas, María C.
Affranchino, Graciela
González Pacheco, Juan Ignacio
author2_role author
author
author
author
dc.subject.none.fl_str_mv ACTIVATION ENERGY
ARSENIC
DAUCUS CAROTA
MASS TRANSFER PHENOMENON
MATHEMATICAL MODELLING
topic ACTIVATION ENERGY
ARSENIC
DAUCUS CAROTA
MASS TRANSFER PHENOMENON
MATHEMATICAL MODELLING
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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. The evaluated data showed consistency with increasing temperature. The calculated effective diffusion coefficients at temperatures of 89 °C, 94 °C, and 99 °C were 5.84E-09 m2s-1, 1.08E-08 m2s-1, and 2.51E-08 m2s-1 for the flesh (DL), and 1.601E-11 m2s-1, 2.15E-11 m2s-1, and 4.39E-11 m2s-1 for the epidermis (DE), respectively. The activation energy for diffusion was determined to be 159.54 kJmol−1 for the and 110.68 kJmol−1 for the epidermis. Similar behaviours were observed in different radial positions of the carrot, where the arsenic content decreased from the periphery to the centre, consistent with studies on diffusion phenomena with other solutes in food. The novelty was the detailed quantification of arsenic diffusion in the Nantes-type hybrid carrot matrix. This study is limited to a specific concentration of 5 mgL−1 of arsenic solution. The findings of this study may have significant implications for public health and food safety.
Fil: Galvez, Oscar Daniel. Universidad Tecnológica Nacional; Argentina
Fil: Maldonado, Mariela Beatriz. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Vargas, María C.. Universidad Tecnológica Nacional; Argentina
Fil: Affranchino, Graciela. Universidad Tecnológica Nacional; Argentina
Fil: González Pacheco, Juan Ignacio. Universidad Tecnológica Nacional; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description 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. The evaluated data showed consistency with increasing temperature. The calculated effective diffusion coefficients at temperatures of 89 °C, 94 °C, and 99 °C were 5.84E-09 m2s-1, 1.08E-08 m2s-1, and 2.51E-08 m2s-1 for the flesh (DL), and 1.601E-11 m2s-1, 2.15E-11 m2s-1, and 4.39E-11 m2s-1 for the epidermis (DE), respectively. The activation energy for diffusion was determined to be 159.54 kJmol−1 for the and 110.68 kJmol−1 for the epidermis. Similar behaviours were observed in different radial positions of the carrot, where the arsenic content decreased from the periphery to the centre, consistent with studies on diffusion phenomena with other solutes in food. The novelty was the detailed quantification of arsenic diffusion in the Nantes-type hybrid carrot matrix. This study is limited to a specific concentration of 5 mgL−1 of arsenic solution. The findings of this study may have significant implications for public health and food safety.
publishDate 2024
dc.date.none.fl_str_mv 2024-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/231246
Galvez, Oscar Daniel; Maldonado, Mariela Beatriz; Vargas, María C.; Affranchino, Graciela; González Pacheco, Juan Ignacio; Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures; Elsevier; Heliyon; 10; 2; 1-2024; 1-12
2405-8440
CONICET Digital
CONICET
url http://hdl.handle.net/11336/231246
identifier_str_mv Galvez, Oscar Daniel; Maldonado, Mariela Beatriz; Vargas, María C.; Affranchino, Graciela; González Pacheco, Juan Ignacio; Estimation of diffusion coefficients during carrots cooking in arsenious solution at different temperatures; Elsevier; Heliyon; 10; 2; 1-2024; 1-12
2405-8440
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2024.e24285
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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