Mathematical models of flavor release from liquid emulsions

被引：92

作者：

Harrison, M ^{[1
]}

Hills, BP ^{[1
]}

Bakker, J ^{[1
]}

Clothier, T ^{[1
]}

机构：

[1] INST FOOD RES, READING RG6 6BZ, BERKS, ENGLAND

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期

关键词：

interfacial; mass transfer; penetration theory; mass diffusion; partitioning;

D O I：

10.1111/j.1365-2621.1997.tb15429.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the fates of release and partitioning properties of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium concentrations depended on the nature of the flavor compound and the volume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion-gas interface.

引用

页码：653 / +

页数：7

共 14 条

[1] FLAVOR COMPOUNDS - VOLATILITIES IN VEGETABLE OIL AND OIL - WATER MIXTURES - ESTIMATION OF ODOR THRESHOLDS [J].