A classification scheme for interfacial mass transfer and the kinetics of aroma release
| Autor: | Igor Bodnár, Martijn Weterings, Remko M. Boom, Michael Beyrer |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Food modelling
Classification scheme 01 natural sciences 0404 agricultural biotechnology Mass transfer food processing Aroma classification Statistical physics Lagging Food Process Engineering Flavor release Aroma VLAG Mathematics Aroma release dynamics Mass transfer coefficient Interfacial mass transfer biology 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences Viscosity (programming) Air water mass transfer Peak value Food Science Biotechnology |
| Zdroj: | Trends in Food Science and Technology 105 (2020) Trends in Food Science and Technology, 105, 433-448 |
| ISSN: | 0924-2244 |
| DOI: | 10.1016/j.tifs.2019.04.012 |
| Popis: | Background The study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories on mass transfer, which may help to better explain the results, is lagging behind on these developments. Scope and approach The goal of this review is to get together, in a concise way, the state of the art on fundamental knowledge of mass transfer in aroma release plus creating an extension of theory with a comprehensible classification that is useful for food scientists. The existing mathematical model is simplified and points that have received little attention are identified. Key findings and conclusions An overview of experimental studies that focus on the influence of viscosity on aroma release show that there is heterogeneity in results and no consensus exists on the influence of viscosity. Such heterogeneity may be better understood with the effects of mass transfer. These effects are summarized by describing three implications based on non-proportional relationships between the partition coefficient and (A) the overall mass transfer coefficient, (B) the depletion and saturation time-scales, and (C) the peak value of the aroma concentration in the head space. A classification scheme is made to enable food scientists and technologists to apply the complex description in shorter and simpler terms that can be communicated and compared more easily. The scheme depends on a classification in two dimensions based on a thermodynamic factor, the partition coefficient, and a kinetic factor which divides aroma's and experiments into four different classes. |
| Databáze: | OpenAIRE |
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