Modeling dynamic flavor release from water.
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.
Banavara
Dattatreya S
DS
Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorferstrasse 14, D-30453 Hannover, Germany.
Rabe
Swen
S
Krings
Ulrich
U
Berger
Ralf G
RG
D007700:Kinetics; D008962:Models, Theoretical; D015203:Reproducibility of Results; D013649:Taste; D014835:Volatilization; D014867:Water / Q000737:chemistry*
D014867:Water