Dual mode diffusion in foods

The improvement of technology has provided new methods to investigate biological phenomena and these methods often result in the production of large quantities of data. While mathematical models are helpful tools, it is essential to understand the models before implementation. In particular, when using empirical models, one must consider the behaviour of the function being used. Here we show that the application of the dual mode diffusion model in the brining of various foods is inaccurately applied. Specifically, previous authors have implemented the dual mode diffusion model with inaccurate formula, incorrect assumptions regarding diffusion rates, as well as a biologically infeasible choice of function to describe the concentration of NaCl in various foods. In this paper we discuss the errors previously made which led to the use of the dual mode diffusion model to describe the diffusion of NaCl in foods. An alternative method to determine the effective diffusion coefficient of NaCl during the brining process is outlined. This method, derived from a theoretical approach, provides realistic numerical solutions to NaCl concentrations in various foods: radish, pre-cooked potato, pre-cooked egg white, and pork loin. We further demonstrate the utility of the model by providing application to solutes diffusing in foods and materials: NaCl in Emmental cheese, acidic water in Edam cheese and raw carrot core, and Cr Complex1 in nylon.