Relevant bibliographies by topics / Aroma retention

Academic literature on the topic 'Aroma retention'

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Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Aroma retention"

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Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (July 1, 2020): 42. http://dx.doi.org/10.3390/beverages6030042.

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The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.
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MENTING, L. G., B. HOOGSTAD, and H. A. C. THIJSSEN. "Aroma retention during the drying of liquid foods." International Journal of Food Science & Technology 5, no. 2 (June 28, 2007): 127–39. http://dx.doi.org/10.1111/j.1365-2621.1970.tb01550.x.

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ITO, Kiyoshi, Kensaku KIKUCHI, Naoto OKAZAKI, and Shinya KOBAYASHI. "Retention of aroma components in liquors with cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (1988): 2763–69. http://dx.doi.org/10.1271/bbb1961.52.2763.

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Ito, Kiyoshi, Kensaku Kikuchi, Naoto Okazaki, and Shinya Kobayashi. "Retention of Aroma Components in Liquors with Cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (November 1988): 2763–69. http://dx.doi.org/10.1080/00021369.1988.10869148.

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Veith, Susanne R., Sotiris E. Pratsinis, and Matthias Perren. "Aroma Retention in Sol−Gel-Made Silica Particles." Journal of Agricultural and Food Chemistry 52, no. 19 (September 2004): 5964–71. http://dx.doi.org/10.1021/jf049356a.

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Zafeiropoulou, Triada, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis, and Michael Komaitis. "Retention of selected aroma compounds by gelatine matrices." Food Hydrocolloids 28, no. 1 (July 2012): 105–9. http://dx.doi.org/10.1016/j.foodhyd.2011.12.004.

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Pino, J. A., E. Sauri-Duch, O. Sosa-Moguel, C. A. Can-Cauich, V. M. Moo-Huchin, and L. Cuevas-Glory. "Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero." Acta Alimentaria 49, no. 3 (September 27, 2020): 321–29. http://dx.doi.org/10.1556/066.2020.49.3.11.

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An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper' was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcohols, terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimised using response surface methodology. Independent variables were inlet air temperature (150-200 °C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10-20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor negatively affected moisture content. Based on the optimisation model of the response variables, the powder with the highest flavour quality was obtained with an air inlet temperature of 200 °C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention.
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Arvisenet, G., A. Voilley, and N. Cayot. "Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin." Journal of Agricultural and Food Chemistry 50, no. 25 (December 2002): 7345–49. http://dx.doi.org/10.1021/jf020532u.

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OKUZU, Takayoshi. "Barrier film for food packaging and aroma retention-ability." Journal of Japan Association on Odor Environment 43, no. 4 (2012): 248–56. http://dx.doi.org/10.2171/jao.43.248.

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Landy, P., C. Druaux, and A. Voilley. "Retention of aroma compounds by proteins in aqueous solution." Food Chemistry 54, no. 4 (January 1995): 387–92. http://dx.doi.org/10.1016/0308-8146(95)00069-u.

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Dissertations / Theses on the topic "Aroma retention"

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Heilig, Andrej [Verfasser]. "The interaction of aroma compounds and dairy constituents: influence of composition and processing on aroma retention and transport in liquid to semi-solid matrices / Andrej Heilig." München : Verlag Dr. Hut, 2013. http://d-nb.info/1033041289/34.

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Haeri, Nejad Masoud. "Drying of Porous Particles containing Liquid Mixtures in a Continuous Vibrated Fluid Bed Dryer." Thesis, KTH, Skolan för kemivetenskap (CHE), 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-156215.

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The influence of operation parameters on the drying of spherical porous particles containing a mixture of solvents evaporating into nitrogen in a continuously worked vibrated fluid-bed dryer was studied. A simulation based on the analytical solution to heat and mass transfer equations was applied and modifications were suggested.   Four different ternary liquid mixtures were selected: Acetone-Chloroform-Methanol (ACM), Ethanol- 2-propanol-Water (EIpW), Water-Ethanol-Ethyl Acetate (WEEa) and Ethanol-Methylethylketone- Toluene (EMekT). For the solid, physical properties of Pyrex was used.   Comparison of composition- and temperature- profiles indicated that there is no resistance against heat transfer within the solid and that the heat transfer is much faster than mass transfer.   Selectivity diagrams were drawn. The results indicated that selectivity is an important parameter in predicting the drying behavior.   The retention ratio was studied as performance parameter. Its variation was studied in response to changes in operation parameters, including gas velocity and temperature, as well as solid temperature and particle size.   A  modification  to  the  model  was  examined  by  assuming  a  liquid-content-dependent  diffusion resistance factor. It was observed that implementing such an assumption yields decreased values for retention ratios.   The  effect  of  vibration  on  heat  and  mass  transfer  coefficients  was  included  using  a  correlation suggested by Sbrodov and the resulting effect on retention ratio was examined.
Inverkan   av   driftparameter  på  torkning  av   sfäriska  porösa  partiklar  som   innehåller lösningsmedelblandningar som avdunstar i kväve i en kontinuerligt viberande fluidbädd-tork studerades.  En  simuleringsmodell  baserad  på  den  analytiska  lösningen  till  värme-  och materieöverföringsekvationerna användes och ändringar föreslogs.   Fyra  olika  tärnar  vätskeblandningar  valdes:  aceton-kloroform-metanol(ACM),  etanol-2- propanolvatten,(EIpW),     vatten-etanol-etylacetat     (WEEa)     och     etanol-metyletylketon- toluen(EMekT). För den fasta fasen användes fysikaliska egenskaper liknande Pyrex.   Sammansättnings-  och  temperatur-profiler  visade  att  det  inte  finns  något  motstånd  mot värmeöverföring  i  den  fasta  fasen  och  att  värmeöverföringen  sker  mycket  snabbare  än materieöverförningen.   Selektivitetsdiagram ritades. Resultaten indikerar att selektivititen är en viktig parmeter för att förutsäga beteendet vid torkning.   Retentionsförhållandet  användes  som  ett  prestandamått.  Dess  variation  med  avseende  på förändringar av  driftsparmetrar,  bland  annat  gasen  hastighet  och  temperatur  samt  den  fasta  fasens temperatur och partikelstorlek, studerades.   En modifiering av modellen undersöktes genom att införa en vätskehalts-beroende faktor för diffusionsmotståndet. Detta minskade värdena på retentionsförhållandena.   Vibrationens inverkan på värme- och materieöverföring infördes genom att använda Sbrodov samband, och den resulterande effekten på retentionsförhållandet observerades.
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Merabtine, Yacine. "Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00583420.

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Une approche intégrée physicochimie et relations structure-activité a été mise en œuvre afin d'étudier le phénomène rétention-libération des composés d'arôme dans un gel laitier allégé additionné de pectine. Notre objectif était d'identifier les propriétés moléculaires qui régissent ce phénomène en supposant que la modification de la structure entraîne forcement un changement dans la rétention-libération des composés d'arôme. Dans ce but, nous avons déterminé les coefficients de partage de 28 composés d'arôme dans l'eau, dans des gels de pectine et dans des gels laitiers avec ou sans de pectine, à l'équilibre en utilisant la méthode PRV (Phase Ratio Variation). Nous avons ensuite effectué une étude des relations structure-rétention en évaluant les corrélations entre les coefficients de partage et quatre descripteurs traduisant quatre propriétés moléculaires : l'hydrophobie globale, la surface moléculaire, la polarisabilité et la densité de charge négative. Notre démarche d'étude des relations structure-activité (Structure-Activity Relationships, SAR) consistait à étudier des composés d'arôme appartenant à une gamme de structures variée, dans un même ensemble, puis en sous-groupes en fonction d'une particularité structurale donnée afin de révéler les particularités de la structure qui influent sur le phénomène rétention-libération. La comparaison des rétentions entre les milieux n'a pas montré l'existence d'un effet pectine. Les études des relations structure-activité ont montré l'impact de certaines particularités structurales telles que la ramification et la double liaison sur la rétention. Elles ont également montré que l'hydrophobie globale des molécules n'était pas la propriété moléculaire la plus à même d'expliquer les phénomènes impliqués dans les interactions de molécules odorantes avec les constituants du milieu (eau ou gel laitier). La surface et la polarisabilité rendent mieux compte des rétentions des composés d'arôme. Les corrélations impliquant la surface, la polarisabilité et l'hydrophobie globale, confirment que les interactions de type van der Waals (essentiellement Keesom et London) sont favorables à la rétention dans les gels laitiers et défavorables à la rétention dans l'eau. De même, les corrélations impliquant la densité de charge montrent que les interactions polaires sont favorables à la rétention dans l'eau. Notre choix de départ, qui consistait à faire varier la structure des composés d'arôme afin d'apprécier son effet sur le phénomène rétention-libération des composés d'arôme, s'est avéré concluant, et le groupe de 28 composés permet effectivement de mener une étude quantitative des relations structure-propriété. Cette démarche QSAR pourra se transposer à des systèmes alimentaires simples ou complexes.
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Sanderson, Jessica. "Defining the impact of flavour interactions in protein based food matrices." Thesis, 2016. http://hdl.handle.net/2440/119438.

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Flavour is widely accepted as a major determinant of consumer satisfaction, so factors that influence flavour quality are of great interest to both food scientists and the manufacturing industry globally. Volatile organic compounds (VOC) play an important role in characterising the unique flavour profile of foods. However non-volatile matrix solutes are capable of selectively binding these compounds and modifying their availability for perception during consumption. The impact of carbohydrates and lipids has been extensively studied which has led to a comprehensive understanding of the principles governing their interaction with flavour volatiles. Proteins, in comparison, remain poorly understood. This is due mainly to their structural diversity and resulting range of available binding mechanisms which can change in response to environmental conditions such as those encountered during food processing. Myofibrillar proteins are compositionally significant components of skeletal muscle tissue and play a critical role in defining the textural properties of processed meat products including burgers and sausages. To determine their influence on flavour, a series of model solutions were analysed and partition coefficients Kg-m calculated to enable changes in compound volatility to be measured. Eleven different flavour volatiles were evaluated, including a number of plant derived bioactive compounds not previously considered in binding studies. Partition coefficients were measured using static headspace-gas chromatography (SH-GC) methods partnered with indirect phase ratio variation (PRV) techniques. The retention effect of myofibrillar proteins was quantified by reporting the percentage change in Kg-m following the introduction of protein extract into the system. Myofibrillar proteins were obtained from a series of extractions of pork loin fillet with sodium phosphate buffer. The process yielded 58.6 mg/g of muscle which accounted for an approximate recovery rate of 60% of total available proteins. Subsequent instrumental analysis confirmed that at 35°C, a 2 mg/mL protein extract was capable of binding all volatile compounds, to various degrees, reducing their volatility, or headspace concentration, and therefore the availability of each compound for sensory perception. The greatest effect was recorded for isomers citral and neral, with 55.9% and 59.1% retention reported respectively, followed by ethyl hexanote which gave 36.7% retention. Thymol and carvacrol followed closely, with 28.6% and 33.7% retention respectively. Data collected throughout the study strongly indicates that myofibrillar proteins interact predominantly via weak reversible associations that are enhanced with increasing levels of flavour compound hydrophobicity. Both SH-GC and PRV are commonly utilised in flavour interaction investigations and are known to have areas of limitation that must be considered throughout application. During instrumental method development however, a significant obstacle was encountered which had not been documented previously. After considerable method development, it was concluded that mass spectrometer (MS) detectors are not suitable for use in PRV trials due to the repeated injection of headspace water vapour into the system. This damaged MS components and limited the ionisation of analytes required for their detection.
Thesis (MPhil) -- University of Adelaide, School of Agriculture, Food & Wine, 2016
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Books on the topic "Aroma retention"

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International, Arma. Developing and Operating a Records Retention Program: A Guideline (Arma International's Standards Record Retention Subcommittee). A R M A International, 1986.

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Book chapters on the topic "Aroma retention"

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Godshall, M. A. "Role of sucrose in retention of aroma and enhancing the flavor of foods." In Sucrose, 248–63. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2676-6_10.

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Déléris, I., A. Saint-Eve, M. Kauffmann, G. Feron, and I. Souchon. "Experimental Approaches To Better Understand the Retention of Aroma Compounds in Oro-Naso-Pharyngeal Cavities." In ACS Symposium Series, 147–70. Washington, DC: American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1191.ch012.

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Guichard, Elisabeth, Charfedinne Ayed, and Christian Salles. "Retention and release of aroma and taste compounds, influence on perception." In Flavor, 3–27. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-323-89903-1.00006-2.

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Guichard, Elisabeth, and Christian Salles. "Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion." In Flavor, 3–22. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100295-7.00001-3.

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Conference papers on the topic "Aroma retention"

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Kopjar, M., V. Pilizota, J. Hribar, E. Zlatic, N. Nedic Tiban, D. Subaric, and J. Babic. "Aroma retention in evaporated and freeze-dried strawberry pastes." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060346.

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Narain, Narendra, Anderson Santos Fontes, Maria Terezinha Santos Leite-Neta, Patricia Nogueira Matos, Hannah Caroline Santos Araújo, Monica Silva Jesus, and G. Rajkumar. "Aroma retention during drying of caja-umbu fruit pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7811.

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This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.
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Narain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.

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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.
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Farenzena Sonia and Cristina Ratti. "Aroma Retention during Freeze-Drying of Strawberries as Determined by SPME." In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.7473.

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Webley, Ann-Dorie, Stephanie Dungan, and Susan Ebeler. "Local distribution of limonene in phospholipid vesicles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qxcj6124.

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The efficacy and quality of food products is affected by the distribution of hydrophobic solutes such as flavours and bioactive compounds. In order to improve food design, it is important to determine the local distribution of these solutes and the factors that affect their stability, incorporation and release. Colloidal assemblies of phospholipids are of particular interest, as they comprise safe, widespread natural amphiphiles that can solubilize hydrophobic compounds. However, there is a lack of accurate and non-destructive methods to study the local distribution of solutes between the sample matrix elements, the aqueous phase, and the vapor phase, making it difficult to assess the effect of structure on stability and release. Short time headspace microextraction allows us to determine the local distribution of hydrophobic solutes and the effect of colloidal structure while keeping the system intact. Using thermodynamic relationships, the detected concentrations of compounds in the vapour phase are used to determine local properties within the sample matrix. The colloids of focus in this study were phosphatidylcholine vesicles which were used to extend our previous work on micellar solutions by developing a quantification method for the solubilization and retention of volatile nonpolar compounds in vesicles. The local partitioning of the aroma molecule, limonene, was investigated in vesicles of various structures, lipid compositions, and at different temperatures. Vesicles were found to be much more effective at solubilizing limonene than short-chain phosphatidylcholine micelles. They yielded vesicle-water partition coefficients of ~104M–1 while the micelles had micelle-water partition coefficients of ~103M-1. Lipid composition and vesicle size did not have a significant effect on the partitioning properties, however, reducing the limonene concentration in the vesicles lowered the partition coefficient, suggesting some interaction effect at higher limonene concentrations. In addition, with saturated lipids, limonene fluidizes the gel membrane and lowers the phase transition temperature.
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Hill, Jeffrey R., Bernard Voor, Michael L. Kerr, and Arthur D. Pengelly. "Utilization of Ground Improvement for a Variety of Cost Effective Remediation and New Construction Topics for the Rail Industry." In 2013 Joint Rail Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/jrc2013-2498.

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The authors of the paper represent two firms that have completed hundreds of challenging subgrade and foundation projects for the rail industry. The intent of this paper is to educate the railroad business in general about alternative approaches to common geotechnical problems facing the railroad industry. Projects have been completed across the country in nearly all geological conditions, on all of the Class I carriers, Shortlines and Mass Transit systems. Successful remediation projects associated with challenging subsurface conditions across the United States, Canada and Mexico are covered. Case histories include jet grouting for low headroom earth retention and tunnel support, stone columns for embankment support, micropiles for low headroom bridge replacement, micropiles and soil nails for earth retention, compaction, and urethane grouting for settlement of existing structures. Projects discussed include background information such as project layout, drawings and test results. Each project is completed and has a positive track record, indicating success. Projects have been specially selected to demonstrate the ability of specialty foundation solutions applicable throughout North America. Each topic provides technically sound approaches to age-old Rail road subsurface challenges. Many of these topics are not addressed in the AREMA manual; however, one of the authors, is currently addressing these topics through a proposed section of AREMA chapter 8.
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Yoon, Sangcheol, Sharon Borglin, Chun Chang, Chunwei Chou, Liange Zheng, and Yuxin Wu. "Evolution of Bentonite Under High Temperature Heating and Hydration: Bench-Scale Laboratory Experiments and Coupled Thermo-Hydro-Mechanical Modeling." In 56th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2022. http://dx.doi.org/10.56952/arma-2022-2319.

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ABSTRACT: Bentonite buffer in the geological repository for high-level radioactive waste undergoes the heating from the waste package and hydration from the geological formation and goes through coupled thermo-hydro-mechanical-chemical (THMC) changes over the life span of a repository. For better understanding of such process under higher temperatures we report bench-scale laboratory experiments with heating up to 200°C and the corresponding THM model. The bench-scale laboratory experiments included two test columns, with the non-heated control column undergoing only hydration, and a heated column experiencing both heating in the center up to 200°C and hydration from a sand-clay boundary surrounding the column. During the experiment, we took frequent X-ray CT images to provide insight into the spatio-temporal evolution of THMC due to heating, hydration, bentonite swelling/compression. Based on the experiment setup, 2-D axisymmetric simulations were performed for the heated column and the mechanical changes were investigated in 3-D. The model first matched the temperature evolution with step-wise temperature boundary conditions at the heater and calibrated the thermal conductivity and specific heat of the materials. Then model interpreted the spatio-temporal distribution of bulk density by considering the combined effect of hydration, fluid pressure, and porosity change due to swelling/compression. 1 INTRODUCTION Engineered barrier system (EBS) with bentonite buffer has been proposed in the repository design for spent nuclear fuel and waste because of its low permeability, high swelling capacity and radionuclide retention, as well as thermal stability among other desired characteristics. After the emplacement of waste canisters and backfill materials, bentonite will be simultaneously heated from the decaying radioactive waste and hydrated from the surrounding host rock. These perturbations trigger coupled THMC (thermal-hydrological-mechanical-chemical) processes, involving (1) moisture transport controlled by multiphase flow and large thermal gradient near the heat source; (2) swelling and shrinkage due to bentonite hydration or de-hydration; (3) dilution/concentration, migration and exchange of ions impacted by moisture/thermal interactions, (4) dissolution/precipitation and mineral phase transformation, etc. (Zheng et al., 2010). While bentonite behavior for temperature <100°C has been well-documented based on laboratory and field experiments, data is very limited for high temperature (>100°C) conditions (Zheng et al., 2017). Itis important to understand the behavior of bentonite at high temperature for the disposal of high-level nuclear waste to expand the knowledge base regarding the perturbation of bentonite buffer and open the possibility of the designing repository with higher thermal limit. The performance assessment of repository requires prediction of the long-term THMC evolution of bentonite. The reliability of model prediction is hinged on reliable constitutive laws and parameterization to describe the THMC process at scale appropriate for model parameterization for large scale model. Models for the large scale in situ test, e.g. Zheng et al. (2020b), showed that parameters calibrated from modeling column tests can be used for large scale model. Currently, a high temperature experiment in a crystalline rock environment, called HotBENT, is being conducted under the leadership of NAGRA with several international partners (García-Siñeriz and Tuñón, 2020). This full-scale, high-temperature experiment will be conducted at the Grimsel Test Site. Such large-scale tests are extremely important for better understanding of the bentonite EBS system behavior under high temperature and conditions with strong thermal, hydraulic and density gradients. The main objective of the HotBENT experiment is to evaluate whether higher repository temperature would trigger mechanisms that compromise the barrier functions of the engineered system and the host rock. To complement the field scale HotBENT experiment, we had conducted a benchtop-scale laboratory experiment to obtain well-characterized datasets for understanding bentonite THMC processes under heating and hydration for model parameterization and benchmarking (Chang et al., 2021). In this paper, coupled THM models were developed to interpret the data collected from the column test, attempting to calibrate key constitutive relationships and parameters. In the following sections, we will first briefly describe the columns tests and then discuss the THM models
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