Details
| Original language | English |
|---|---|
| Pages (from-to) | 6448-6452 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 22 |
| Publication status | Published - 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.
Keywords
- Convective mass transfer, Diffusivity, Flavor release, Solubility, Volatile permeability
ASJC Scopus subject areas
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In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 22, 25.09.2002, p. 6448-6452.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Modeling dynamic flavor release from water
AU - Banavara, Dattatreya S.
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2002/9/25
Y1 - 2002/9/25
N2 - 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.
AB - 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.
KW - Convective mass transfer
KW - Diffusivity
KW - Flavor release
KW - Solubility
KW - Volatile permeability
UR - http://www.scopus.com/inward/record.url?scp=0037164114&partnerID=8YFLogxK
U2 - 10.1021/jf020232c
DO - 10.1021/jf020232c
M3 - Article
C2 - 12381132
AN - SCOPUS:0037164114
VL - 50
SP - 6448
EP - 6452
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 22
ER -