Abstract During the processing of water containing food materials, water transport can be driven by pressure from gas, capillarity, swelling, or gravity. To describe these various modes of pressure-driven transport using Darcy's law, permeability is a critical parameter for which few data are available, primarily as a result of measurement difficulties. Permeability in the flow of liquid water through potato tissue was estimated by approximating the plant cellular structure, measured directly using flow-through and indirectly using nuclear magnetic resonance. The data from the three approaches show the same order of magnitude 10−18 m2, and thus are in agreement with each other and results reported in the literature. The dynamics of porosity and permeability changes in fresh, water-saturated, and cooked samples were described using cellular structure changes as observed in microscopy images. Simple mechanistic equations for predicting permeability and porosity, which can include swelling and shrinkage, are proposed based on approximating the geometry of the cellular tissue. Data corroborated in three ways will provide permeability values with confidence, while the simple prediction equation will make a reasonable estimation of permeability possible for a large class of food products.

中文翻译：

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估计植物组织的渗透性和孔隙度：从马铃薯的原始状态到加工状态的演变

摘要 在含水食品原料的加工过程中，水的输送可能受到气体压力、毛细作用、膨胀或重力的驱动。为了使用达西定律描述这些不同的压力驱动传输模式，渗透率是一个关键参数，可用的数据很少，主要是由于测量困难。液态水流过马铃薯组织的渗透性是通过近似植物细胞结构来估计的，直接使用流经测量，使用核磁共振间接测量。来自三种方法的数据显示相同数量级的 10-18 m2，因此彼此一致，并且结果在文献中报道。淡水、饱和水、和煮熟的样品使用显微镜图像中观察到的细胞结构变化进行描述。基于近似细胞组织的几何形状，提出了用于预测渗透率和孔隙率（包括膨胀和收缩）的简单机械方程。以三种方式证实的数据将可靠地提供渗透率值，而简单的预测方程将使对一大类食品的渗透率进行合理估计成为可能。