Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

Pia Snitkjær; Jens Risbo

doi:10.1016/j.ijgfs.2019.100136

Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

Pia Snitkjær^*, Jens Risbo

^*Corresponding author for this work

Abstract

For liquid foods, the concentration of alcohol diminishes throughout cooking as a power law function of the volume. The exponent, β, governing the steepness of the concentration decay is so far only determined for food of fixed composition. Results for a systematic study of the effect of common food components are provided. The results support the power law function as a universal model for loss of alcohol and indicate that food components slightly enhance volatility of alcohol as seen by higher values of β. The results provide insight for the professional chef as well as the industrial practitioner.

Original language	English
Article number	100136
Journal	International Journal of Gastronomy and Food Science
Volume	16
Pages (from-to)	1-4
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2019.100136
Publication status	Published - 2019

Keywords

Alcohol
Cooking
Ethanol retention
Mathematical model
Power law model
Volatility

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title = "Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes",

abstract = "For liquid foods, the concentration of alcohol diminishes throughout cooking as a power law function of the volume. The exponent, β, governing the steepness of the concentration decay is so far only determined for food of fixed composition. Results for a systematic study of the effect of common food components are provided. The results support the power law function as a universal model for loss of alcohol and indicate that food components slightly enhance volatility of alcohol as seen by higher values of β. The results provide insight for the professional chef as well as the industrial practitioner.",

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T1 - Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

AU - Snitkjær, Pia

AU - Risbo, Jens

PY - 2019

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N2 - For liquid foods, the concentration of alcohol diminishes throughout cooking as a power law function of the volume. The exponent, β, governing the steepness of the concentration decay is so far only determined for food of fixed composition. Results for a systematic study of the effect of common food components are provided. The results support the power law function as a universal model for loss of alcohol and indicate that food components slightly enhance volatility of alcohol as seen by higher values of β. The results provide insight for the professional chef as well as the industrial practitioner.

AB - For liquid foods, the concentration of alcohol diminishes throughout cooking as a power law function of the volume. The exponent, β, governing the steepness of the concentration decay is so far only determined for food of fixed composition. Results for a systematic study of the effect of common food components are provided. The results support the power law function as a universal model for loss of alcohol and indicate that food components slightly enhance volatility of alcohol as seen by higher values of β. The results provide insight for the professional chef as well as the industrial practitioner.

KW - Alcohol

KW - Cooking

KW - Ethanol retention

KW - Mathematical model

KW - Power law model

KW - Volatility

U2 - 10.1016/j.ijgfs.2019.100136

DO - 10.1016/j.ijgfs.2019.100136

M3 - Journal article

AN - SCOPUS:85061622675

SN - 1878-450X

VL - 16

SP - 1

EP - 4

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

M1 - 100136

ER -

Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

Abstract

Keywords

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