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Activity coefficients of aroma compounds in model food systems (1986)

Sorrentino, F. ; Voilley, A. ; Richon, D.

Hoboken, NJ : Wiley-Blackwell

AIChE Journal 32 (1986), S. 1988-1993

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ISSN: 0001-1541

Keywords: Chemistry ; Chemical Engineering

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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).

Additional Material: 3 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/aic.690321208

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