USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY-SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS |
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| Authors: | JOZEF L KOKINI KAREN BISTANY MARGARET POOLE ELIZABETH STIER |
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| Affiliation: | Department of Food Science Rutgers, The State University of New Jersey New Brunswick, New Jersey 08903 |
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| Abstract: | The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0-2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution.
The penetration model of mass transfer explains this psychophysical phenomenon with the following relationship: |
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