Transfer process limited models for CO2 perception in CO2 hydrate desserts

摘要: Abstract A CO 2 hydrate dessert is a carbonated frozen in which hydrates replace some or all of the ice. When eaten, perception very strong due to formation and bursting bubbles mouth as well dissolution leading nociceptor stimulation. preliminary sensory panel indicated that could be perceived more than freshly opened soda. However, it was also found must have significantly higher concentration typical beverages (including champagne), just moderate carbonation. In this work, heat transfer limited mass models for dissociation are compared implications discussed. It suggested model most applicable case eating desserts. According model, thin ice shell limits rate dissociation. After dissociation, gas dissolved available aqueous phase. there much present water present, so large fraction may lost with breath consumer.