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Mathematical Models of Flavor Release from Liquid Emulsions
Author(s) -
HARRISON MARCUS,
HILLS BRIAN P.,
BAKKER JOKIE,
CLOTHIER TRACEY
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15429.x
Subject(s) - flavor , emulsion , chemistry , volume fraction , penetration (warfare) , chromatography , limiting , mass transfer , diacetyl , fraction (chemistry) , water in oil , chemical engineering , organic chemistry , food science , mechanical engineering , operations research , engineering
The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates 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.