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Activity coefficients of aroma compounds in model food systems

✍ Scribed by F. Sorrentino; A. Voilley; D. Richon

Publisher: American Institute of Chemical Engineers
Year: 1986
Tongue: English
Weight: 432 KB
Volume: 32
Category: Article
ISSN: 0001-1541
DOI: 10.1002/aic.690321208

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✦ Synopsis

Activity Coefficients of Aroma Compounds in Model Food Systems

Infinite dilution activity coefficients of aroma compounds from various chemical series were measured in model food systems (water/carbohydrates, water/ polyethylene-glycols) at concentrations of various solutes. These measurements were made with a specially designed equilibrium cell. Experimental results were used to determine the parameters of group contribution thermodynamic models. The predictive capacities of the equations obtained were shown to be quite precise (8% mean deviation).

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