Translational Diffusion Coefficients of Volatile Compounds in Various Aqueous Solutions at Low and Subzero Temperatures

Marco Covarrubias-Cervantes 1 Dominique Champion 1 Frédéric Debeaufort 1 Andrée Voilley 1
1 IMSAPS - Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé
Abstract : Translational diffusion coefficients (D(12)) of volatile compounds were measured in model media with the profile concentration method. The influence of sample temperature (from 25 to -10 degrees C) was studied on translational diffusion in sucrose or maltodextrin solutions at various concentrations. Results show that diffusivity of volatile compounds in sucrose solutions is controlled by temperature, molecule size, and the viscosity of the liquid phase as expected with the Stokes-Einstein equation; moreover, physicochemical interactions between volatile compounds and the medium are determinant for diffusion estimation. At negative temperature, the winding path induced by an ice crystal content of >70% lowered volatile compound diffusion. On the contrary, no influence on translational diffusion coefficients was observed for lower ice content.
Keywords : Translational diffusion Volatile compounds temperature ice Interactions
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Journal articles
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Marco Covarrubias-Cervantes, Dominique Champion, Frédéric Debeaufort, Andrée Voilley. Translational Diffusion Coefficients of Volatile Compounds in Various Aqueous Solutions at Low and Subzero Temperatures. Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53 (17), pp.6771-6776. ⟨10.1021/jf050454l⟩. ⟨hal-02303194⟩

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