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

•The fate of ethanol upon cooking is described by a theoretical model.•Remaining volume fraction and initial concentration are the main determinants.•The cooking time only indirectly affects ethanol concentration.•No affect seen for other kitchen parameters such as pot size and temperature.•Ethanol...

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Veröffentlicht in:	Food chemistry 2017-09, Vol.230, p.234-240
Hauptverfasser:	Snitkjær, Pia, Ryapushkina, Julia, Skovenborg, Erik, Astrup, Arne, Bech, Lene Mølskov, Jensen, Morten Georg, Risbo, Jens
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic beverages Alcoholic Beverages - analysis Cooking Cooking - methods Distillation Ethanol Ethanol - chemistry Evaporation Food Henry’s law Liquid foods Loss of volatiles Meat stock Power law function
Online-Zugang:	Volltext
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