Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69319
標題: Flavour migration out of food matrices: I. System development for on-line measurement of flavour concentration
作者: Fu, Y.C.
Tong, C.H.
Lund, D.B.
關鍵字: flavor migration
isothermal
microwave
kinetics
extraction
release
microwave
model
retention
期刊/報告no:: Journal of Food Science, Volume 68, Issue 3, Page(s) 775-783.
摘要: To obtain useful and meaningful information on the contributions of rates of flavor migration and kinetics of degradation,under various conditions, the goal of this study was to develop an apparatus for on-line measurement of flavor concentration, to formulate a thermally stable flavor-dough system and to accomplish isothermal heating. Methodology for measuring on-line flavor concentration in effluent gas from a closed vessel is discussed in this paper. Performance of the on-line apparatus for measuring flavor concentration with a cold-trap on-line sampling method was verified by conducting a series of recovery and retention experiments on 4 flavor compounds. Good quantitative recovery data were obtained.
URI: http://hdl.handle.net/11455/69319
ISSN: 0022-1147
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08241.x
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