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USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY‐SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS
Author(s) -
KOKINI JOZEF L.,
BISTANY KAREN,
POOLE MARGARET,
STIER ELIZABETH
Publication year - 1982
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1982.tb01394.x
Subject(s) - sweetness , fructose , sucrose , chemistry , food science , molar mass , viscosity , intensity (physics) , total dissolved solids , sugar , chromatography , thermodynamics , organic chemistry , physics , optics , polymer , environmental engineering , engineering
The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0‐2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution. The penetration model of mass transfer explains this psychophysical phenomenon with the following relationship: