Flavor Release from Cooking Oil during Heating

Autor:	W. Agterof, F. Jousse, A. Visser, T. Jongen, M. Koolschijn, R. Vreeker
Rok vydání:	2002
Předmět:	Activity coefficient Cooking oil business.industry Vapor pressure Chemistry Thermodynamics Computational fluid dynamics Ethyl ester Partition coefficient Vegetable oil Organic chemistry business Flavor Food Science
Zdroj:	Journal of Food Science. 67:2987-2996
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2002.tb08849.x
Popis:	The release of 10 methylketones and ethyl ester molecules from vegetable oil has been followed during heating to 130 and 160 °C. The activity coefficient is not affected by the temperature increase, so that the temperature dependence of the partition coefficient is well approximated by that of the saturated vapor pressure. Computational fluid dynamics simulations show that the flavor distribution in the oil remains largely heterogeneous during heating. In spite of this heterogeneity, a simple homogeneous 2-equation model reproduces quantitatively both simulation and experimental data during the heating period. Therefore, such a model can be used to analyze experimental results, even in strongly inhomogeneous and non-isothermal conditions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d1b4ed2ec29e6cb55d555c43989d122e https://doi.org/10.1111/j.1365-2621.2002.tb08849.x Zobrazit plný text záznamu Plný text