Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 63
... Log K. Further experimentation is needed to see how the deviation would vary between Log P and Log KMW for other compounds . Development of fragmental constant models for milk fat based on adjustments to Log P constants may be feasible ...
... Log K. Further experimentation is needed to see how the deviation would vary between Log P and Log KMW for other compounds . Development of fragmental constant models for milk fat based on adjustments to Log P constants may be feasible ...
Page 66
... the liquid volume available to interact with solute . Assuming that crystalline milk fat is inert as a solvent , Log Kmw can be recalculated based only on liquid phases . Using 66 Log KMW corrected for liquid content only.
... the liquid volume available to interact with solute . Assuming that crystalline milk fat is inert as a solvent , Log Kmw can be recalculated based only on liquid phases . Using 66 Log KMW corrected for liquid content only.
Page 89
... Log Kмw based on entire milk fat volume . Hollow circular points and red line show Log Kмw based on liquid milk fat volume only . 1.8 Log Kmw 1 - Heptanol 1.6 1.4 1.2 1 - Hexanol 1 0.8 0.6 1 - Pentanol 0.4 0.2 0 0 20 O Based on liquid ...
... Log Kмw based on entire milk fat volume . Hollow circular points and red line show Log Kмw based on liquid milk fat volume only . 1.8 Log Kmw 1 - Heptanol 1.6 1.4 1.2 1 - Hexanol 1 0.8 0.6 1 - Pentanol 0.4 0.2 0 0 20 O Based on liquid ...
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