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Modelling mastication and aroma release from white rice during food oral processing

A mathematical model describing the aroma release from white rice during food oral processing (FOP) was developed based of a coupled selection-breakage and mass transport models. An integrated selection and breakage model was able to predict the changes of bolus surface area over time, assuming that...

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Main Authors:	How, Syahmeer, Jones, Jim R., Morgenstern, Marco P., Gray-Stuart, Eli, Bronlund, John E., Saint-Eve, Anne, Cristian Trelea, Ioan, Souchon, Isabelle
Format:	Article
Published:	Elsevier 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/109006/ https://linkinghub.elsevier.com/retrieve/pii/S0260877423002340
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id	my.upm.eprints.109006
record_format	eprints
spelling	my.upm.eprints.1090062024-10-14T04:26:40Z http://psasir.upm.edu.my/id/eprint/109006/ Modelling mastication and aroma release from white rice during food oral processing How, Syahmeer Jones, Jim R. Morgenstern, Marco P. Gray-Stuart, Eli Bronlund, John E. Saint-Eve, Anne Cristian Trelea, Ioan Souchon, Isabelle A mathematical model describing the aroma release from white rice during food oral processing (FOP) was developed based of a coupled selection-breakage and mass transport models. An integrated selection and breakage model was able to predict the changes of bolus surface area over time, assuming that the pasted portion of masticated rice particles was the dominant mechanism when aroma was released to the liquid bolus during chewing. Model predictions were validated against experimental data for all subjects when the input parameters were directly obtained from the coupled chewing-aroma release model. Adjusting the input parameters from the validated coupled model showed that the portion size, initial concentration of the studied aroma compound, initial liquid volume and the rice pasted fraction were the most sensitive product-related parameters. The oral cavity volume, pharynx volume, nasal cavity volume and the breathing frequency were the most sensitive physiological parameters. The physico-chemical parameter which had the most significant effect was the mass transfer coefficient in the saliva phase. Elsevier 2023-11 Article PeerReviewed How, Syahmeer and Jones, Jim R. and Morgenstern, Marco P. and Gray-Stuart, Eli and Bronlund, John E. and Saint-Eve, Anne and Cristian Trelea, Ioan and Souchon, Isabelle (2023) Modelling mastication and aroma release from white rice during food oral processing. Journal of Food Engineering, 357. art. no. 111636. pp. 1-12. ISSN 0260-8774 https://linkinghub.elsevier.com/retrieve/pii/S0260877423002340 10.1016/j.jfoodeng.2023.111636
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	A mathematical model describing the aroma release from white rice during food oral processing (FOP) was developed based of a coupled selection-breakage and mass transport models. An integrated selection and breakage model was able to predict the changes of bolus surface area over time, assuming that the pasted portion of masticated rice particles was the dominant mechanism when aroma was released to the liquid bolus during chewing. Model predictions were validated against experimental data for all subjects when the input parameters were directly obtained from the coupled chewing-aroma release model. Adjusting the input parameters from the validated coupled model showed that the portion size, initial concentration of the studied aroma compound, initial liquid volume and the rice pasted fraction were the most sensitive product-related parameters. The oral cavity volume, pharynx volume, nasal cavity volume and the breathing frequency were the most sensitive physiological parameters. The physico-chemical parameter which had the most significant effect was the mass transfer coefficient in the saliva phase.
format	Article
author	How, Syahmeer Jones, Jim R. Morgenstern, Marco P. Gray-Stuart, Eli Bronlund, John E. Saint-Eve, Anne Cristian Trelea, Ioan Souchon, Isabelle
spellingShingle	How, Syahmeer Jones, Jim R. Morgenstern, Marco P. Gray-Stuart, Eli Bronlund, John E. Saint-Eve, Anne Cristian Trelea, Ioan Souchon, Isabelle Modelling mastication and aroma release from white rice during food oral processing
author_facet	How, Syahmeer Jones, Jim R. Morgenstern, Marco P. Gray-Stuart, Eli Bronlund, John E. Saint-Eve, Anne Cristian Trelea, Ioan Souchon, Isabelle
author_sort	How, Syahmeer
title	Modelling mastication and aroma release from white rice during food oral processing
title_short	Modelling mastication and aroma release from white rice during food oral processing
title_full	Modelling mastication and aroma release from white rice during food oral processing
title_fullStr	Modelling mastication and aroma release from white rice during food oral processing
title_full_unstemmed	Modelling mastication and aroma release from white rice during food oral processing
title_sort	modelling mastication and aroma release from white rice during food oral processing
publisher	Elsevier
publishDate	2023
url	http://psasir.upm.edu.my/id/eprint/109006/ https://linkinghub.elsevier.com/retrieve/pii/S0260877423002340
_version_	1814054680438767616
score	13.211869

Modelling mastication and aroma release from white rice during food oral processing

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