Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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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 to
3 . 2 .
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 to
3 . 2 .
Page 108
continuous drift in observed Log Kmw . Additional inversion time continued to
change the observed Log Kmw . 6 . 5 . 2 Stirred milk fat vials Exploratory results
suggested that stirring with a magnetic stir bar for an extended time was
necessary ...
continuous drift in observed Log Kmw . Additional inversion time continued to
change the observed Log Kmw . 6 . 5 . 2 Stirred milk fat vials Exploratory results
suggested that stirring with a magnetic stir bar for an extended time was
necessary ...
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 . Log KmW
Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals Dissolved in
water ...
Filled points indicate a measurement with no additional mixing relative to the
previous point . Time axis is total time , irrespective of mixing time . Log KmW
Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals Dissolved in
water ...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning