Mathematical Models of Flavor Release from Liquid Emulsions
Authors:
- 20 July 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (4) , 653-664
Abstract
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.Keywords
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