Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 4
Page 43
... first equilibration study was conducted as described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) ...
... first equilibration study was conducted as described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) ...
Page 48
... first evaluated by simple inversion of the partitioning vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning was verified by ...
... first evaluated by simple inversion of the partitioning vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning was verified by ...
Page 78
... First Onset First Peak Second Onset Second Peak Melting 5.3 ° C 15.9 ° C 27.4 ° C 34.7 ° C Crystallizing 19.8 ° C 17.1 ° C 12.2 ° C 8.9 ° C Fig . 4.1 : Deviation between ethanol partitioning in 1 78.
... First Onset First Peak Second Onset Second Peak Melting 5.3 ° C 15.9 ° C 27.4 ° C 34.7 ° C Crystallizing 19.8 ° C 17.1 ° C 12.2 ° C 8.9 ° C Fig . 4.1 : Deviation between ethanol partitioning in 1 78.
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus