Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 14
Page 19
McNulty and Karel ( 1973 ) demonstrated that addition of sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a ...
McNulty and Karel ( 1973 ) demonstrated that addition of sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a ...
Page 46
Additional replicates ( sets of 5 vials prepared under the same conditions ) were conducted at lower temperatures to improve the 95 % confidence interval . Analysis for ethanol and 1 - propanol at cooler temperatures was not ideal due ...
Additional replicates ( sets of 5 vials prepared under the same conditions ) were conducted at lower temperatures to improve the 95 % confidence interval . Analysis for ethanol and 1 - propanol at cooler temperatures was not ideal due ...
Page 112
Filled points indicate a measurement with no additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . 0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute ...
Filled points indicate a measurement with no additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . 0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions error ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning