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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes. / Snitkjær, Pia; Risbo, Jens.

In: International Journal of Gastronomy and Food Science, Vol. 16, 100136, 2019, p. 1-4.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Snitkjær, P & Risbo, J 2019, 'Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes', International Journal of Gastronomy and Food Science, vol. 16, 100136, pp. 1-4. https://doi.org/10.1016/j.ijgfs.2019.100136

APA

Snitkjær, P., & Risbo, J. (2019). Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes. International Journal of Gastronomy and Food Science, 16, 1-4. [100136]. https://doi.org/10.1016/j.ijgfs.2019.100136

Vancouver

Snitkjær P, Risbo J. Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes. International Journal of Gastronomy and Food Science. 2019;16:1-4. 100136. https://doi.org/10.1016/j.ijgfs.2019.100136

Author

Snitkjær, Pia ; Risbo, Jens. / Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes. In: International Journal of Gastronomy and Food Science. 2019 ; Vol. 16. pp. 1-4.

Bibtex

@article{5dedbebf37724d98a0dc59bf231d60fa,
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.",
keywords = "Alcohol, Cooking, Ethanol retention, Mathematical model, Power law model, Volatility",
author = "Pia Snitkj{\ae}r and Jens Risbo",
year = "2019",
doi = "10.1016/j.ijgfs.2019.100136",
language = "English",
volume = "16",
pages = "1--4",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

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

Y1 - 2019

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

VL - 16

SP - 1

EP - 4

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100136

ER -

ID: 214750278