Rate of flavor release

Casein and whey were obtained from Sigma (St Louis, MO) and were used as is. Cheese flavored crackers, chocolate cookies, and freeze-dried coffee were commercially obtained products. Samples were ground if necessary and sieved to obtain a particle size range between 50 and 70 mesh (CE Tylor Inc., Mentor, OH). Sample particle size was important since the surface area, amount, and rate of flavor release change with particle size. Samples were protected from moisture changes and stored in an airtight container until used. Samples were used as is and not dried initial moisture and sample RH measurements were made. 

These common generalizations help to solve only the routine problems with which we are faced. Many problems remain. For example, we may want to know the rate at which hydrochloric acid diffuses into oil-bearing sandstone. We may need to estimate the drying speed of lacquer. We may seek the rate of flavor release from lemon pie filling. All these examples depend on diffusion none can be accurately estimated with the common generalizations. 

---