Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies
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Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages : theory and experimental studies. / Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens.
In: Food Chemistry, Vol. 230, 2017, p. 234-240.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages
T2 - theory and experimental studies
AU - Snitkjær, Pia
AU - Ryapushkina, Julia
AU - Skovenborg, Erik
AU - Astrup, Arne
AU - Bech, Lene Mølskov
AU - Jensen, Morten Georg
AU - Risbo, Jens
N1 - CURIS 2017 NEXS 114
PY - 2017
Y1 - 2017
N2 - To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods
AB - To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods
U2 - 10.1016/j.foodchem.2017.03.034
DO - 10.1016/j.foodchem.2017.03.034
M3 - Journal article
C2 - 28407905
VL - 230
SP - 234
EP - 240
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 174595022