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Iranian Journal of Chemistry and Chemical Engineering، جلد ۳۱، شماره ۳، صفحات ۸۵-۹۶
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عنوان انگلیسی Effect of Composition on Release of Aroma Compounds
چکیده انگلیسی مقاله The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called complex matrix, lipid (oleic acid) was added. The roles of Xanthan Gum (XG) and lipid (oleic acid) on the retention of aroma compounds were pointed out. Changes in the composition of matrices exhibited a considerable effect on the air/liquid partition coefficient (Ka/l ) values at equilibrium. The kinetic study of the release from both matrices had shown a decrease of the initial rate of release (Ri) by reference with water. The rheological properties of all matrices were investigated and the flow behavior of all matrices was successfully modeled with power law and cross models. Power law model was found as the better model to describe the flow behavior of dispersions.
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نویسندگان مقاله وحید سماواتی |
department of food science and engineering, faculty of agricultural engineering and technology, university of tehran, i.r. iran
سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

زهرا امام جمعه | emam djomeh
department of food science and engineering, faculty of agricultural engineering and technology, university of tehran, i.r. iran
سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

علی مهدی نیا |
marine living science department, iranian national center for oceanography, tehran, i.r. iran

محمد امین محمدی فر | mohammad amin
department of food science, faculty of nutrition and food science, shahid beheshti university of medical sciences, tehran, i.r. iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

نشانی اینترنتی http://www.ijcce.ac.ir/article_5955_3897a78465213a1fdaf85e906984d0bf.pdf
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