Modeling dynamic flavor release from water

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Dattatreya S. Banavara
  • Swen Rabe
  • Ulrich Krings
  • Ralf G. Berger

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Details

OriginalspracheEnglisch
Seiten (von - bis)6448-6452
Seitenumfang5
FachzeitschriftJournal of Agricultural and Food Chemistry
Jahrgang50
Ausgabenummer22
PublikationsstatusVeröffentlicht - 25 Sept. 2002

Abstract

A mathematical model derived from the convective mass transfer theory was developed to predict dynamic flavor release from water. A specific mass transfer correlation including a new term for volatile permeability was applied. The model was entirely based on physicochemical constants of flavor compounds and on some parameters of an apparatus used for validation. The model predicted a linear pattern of release kinetics during the first 30 s and large differences of absolute release for individual compounds. Both calculated and experimentally determined release profiles of a test mixture of flavors showed good agreement.

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Modeling dynamic flavor release from water. / Banavara, Dattatreya S.; Rabe, Swen; Krings, Ulrich et al.
in: Journal of Agricultural and Food Chemistry, Jahrgang 50, Nr. 22, 25.09.2002, S. 6448-6452.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Banavara, DS, Rabe, S, Krings, U & Berger, RG 2002, 'Modeling dynamic flavor release from water', Journal of Agricultural and Food Chemistry, Jg. 50, Nr. 22, S. 6448-6452. https://doi.org/10.1021/jf020232c
Banavara, D. S., Rabe, S., Krings, U., & Berger, R. G. (2002). Modeling dynamic flavor release from water. Journal of Agricultural and Food Chemistry, 50(22), 6448-6452. https://doi.org/10.1021/jf020232c
Banavara DS, Rabe S, Krings U, Berger RG. Modeling dynamic flavor release from water. Journal of Agricultural and Food Chemistry. 2002 Sep 25;50(22):6448-6452. doi: 10.1021/jf020232c
Banavara, Dattatreya S. ; Rabe, Swen ; Krings, Ulrich et al. / Modeling dynamic flavor release from water. in: Journal of Agricultural and Food Chemistry. 2002 ; Jahrgang 50, Nr. 22. S. 6448-6452.
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