USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY-SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS

Autor:	Jozef L. Kokini, Margaret Poole, Elizabeth F. Stier, Karen L. Bistany
Rok vydání:	1982
Předmět:	chemistry.chemical_compound Sucrose chemistry Biochemistry Mass transfer fungi food and beverages Pharmaceutical Science Fructose Food science Penetration (firestop) Sweetness Food Science
Zdroj:	Journal of Texture Studies. 13:187-200
ISSN:	1745-4603 0022-4901
DOI:	10.1111/j.1745-4603.1982.tb01394.x
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d8506b54c06b095e30a361bc235bf21a https://doi.org/10.1111/j.1745-4603.1982.tb01394.x Zobrazit plný text záznamu Plný text