Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

Pia Snitkjær; Julia Ryapushkina; Erik Skovenborg; Arne Astrup; Lene Mølskov Bech; Morten Georg Jensen; Jens Risbo

doi:10.1016/j.foodchem.2017.03.034

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

Pia Snitkjær, Julia Ryapushkina, Erik Skovenborg, Arne Astrup, Lene Mølskov Bech, Morten Georg Jensen, Jens Risbo

Institut for Idræt og Ernæring - Fedmeforskning

2 Citationer (Scopus)

Abstract

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

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	230
Sider (fra-til)	234-240
Antal sider	7
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2017.03.034
Status	Udgivet - 1 sep. 2017

Adgang til dokumentet

10.1016/j.foodchem.2017.03.034

Citationsformater

@article{baf5616a802647d3a9d67f0b241d0dfe,

title = "Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies",

abstract = "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",

author = "Pia Snitkj{\ae}r and Julia Ryapushkina and Erik Skovenborg and Arne Astrup and Bech, {Lene M{\o}lskov} and Jensen, {Morten Georg} and Jens Risbo",

note = "CURIS 2017 NEXS 114",

year = "2017",

month = sep,

day = "1",

doi = "10.1016/j.foodchem.2017.03.034",

language = "English",

volume = "230",

pages = "234--240",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

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 - 2017/9/1

Y1 - 2017/9/1

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

SN - 0308-8146

VL - 230

SP - 234

EP - 240

JO - Food Chemistry

JF - Food Chemistry

ER -