Mathematical Models of Flavor Release from Liquid Emulsions

摘要

The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates of release and partitioning properties of two volatiles, one hydro- philic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium con- centrations depended on the nature of the flavor compound and the vol- ume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion-gas interface.