Dynamic flavour release from miglyol/water emulsions: modelling and validation
Dynamic flavour release from miglyol/water emulsions: modelling and validation
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DOI：
10.1016/s0308-8146(03)00182-1
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发表时间：
2004-01-01
期刊：
影响因子：
8.8
通讯作者：
Berger, RG
中科院分区：
文献类型：
--
作者：
Rabe, S;Krings, U;Berger, RG
模拟Miglyol/水乳液的初始动态香味释放。建模仅基于风味挥发物的理论理化数据和用于模型验证的顶空装置的工艺参数。决定初始香味释放的限速因素是从水相到气相的动态分配。这通过动态香味释放的真实的时间测量实验证实。改进的预测模型时，得到的理论辛醇/水分配系数取代测量Miglyol/水分配系数。(C)2003爱思唯尔有限公司。保留所有权利。
The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour volatiles and process parameters of a headspace apparatus used for model validation. The rate-limiting factor, determining initial flavour release, was the dynamic partitioning from the aqueous phase into the gas phase. This was experimentally confirmed by real time measurements of dynamic flavour release. Improved predictions of the model were obtained when theoretical octanol/water partition coefficients were replaced by measured Miglyol/water partition coefficients. (C) 2003 Elsevier Ltd. All rights reserved.