Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page v
... 1 - butanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ........ 81 .... 4.4 Deviation between 1 - pentanol partitioning in 1 - octanol and water versus in milk fat and water as ...
... 1 - butanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ........ 81 .... 4.4 Deviation between 1 - pentanol partitioning in 1 - octanol and water versus in milk fat and water as ...
Page 37
... 1 - propanol are miscible in water , while 1 - butanol is soluble ( CRC , 2002 ) . A series of five standard solutions were prepared by varying the levels of the alcohol standard solution and injection standard solution . Acetone ( 99.7 ...
... 1 - propanol are miscible in water , while 1 - butanol is soluble ( CRC , 2002 ) . A series of five standard solutions were prepared by varying the levels of the alcohol standard solution and injection standard solution . Acetone ( 99.7 ...
Page 56
... 1 - butanol was calculated to be 88.8 cm3 / mol according to the Le Bas method ( Reid et al . , 1987 ) . The diffusivity coefficient of 1 - butanol in 1 - octanol was estimated at 5.87x10-10 m2 / s at 50 ° C. Applying equation 2.3 ...
... 1 - butanol was calculated to be 88.8 cm3 / mol according to the Le Bas method ( Reid et al . , 1987 ) . The diffusivity coefficient of 1 - butanol in 1 - octanol was estimated at 5.87x10-10 m2 / s at 50 ° C. Applying equation 2.3 ...
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 KMW Log P values measured Log 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