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The maximum solid loss was determined by soaking carrot samples for 36 h.
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When mechanical force is not present, a maximum of 61% of the solids in the raw carrot samples could be released into gastric media in 4 h by diffusion, while mechanical force significantly increased solid loss by causing surface erosion.
Mechanical force significantly increased solid loss by causing surface erosion.
When comparing the solid loss, a significant solid loss occurred in the carrots soaked in acidic water at both temperatures.
The solid loss during soaking is mainly due to the loss of fat and proteins.
Solid loss of carrot particulates during digestion is a result of diffusion of soluble solids and surface erosion.
These variables could also affect the role of surface erosion on solid loss.
Solid loss kinetics and mechanisms are important characteristics of a food system during digestion.
Weibull function describes well the solid loss of carrot during simulated digestion.
Weibull function was successfully used to describe the solid loss of carrot during simulated digestion.
A previous study has shown that pH is critical for carrot digestion and solid loss.
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