Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 3
... activity coefficient is the ratio of activity to total concentration . The activity of each reactant at equilibrium can be placed into a quotient to yield a numerical expression of the equilibrium constant , Keq . K eq a solution ...
... activity coefficient is the ratio of activity to total concentration . The activity of each reactant at equilibrium can be placed into a quotient to yield a numerical expression of the equilibrium constant , Keq . K eq a solution ...
Page 14
... activity models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil would behave similar to thermodynamically ...
... activity models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil would behave similar to thermodynamically ...
Page 31
... activities of each participant . Кса = aethyl butyrate a water · aethanol abutyric acid Previous research has focused on the activity of enzymes and the concentration of flavor precursors ( Ha & Lindsay , 1992 ; Liu et al . , 1998 ...
... activities of each participant . Кса = aethyl butyrate a water · aethanol abutyric acid Previous research has focused on the activity of enzymes and the concentration of flavor precursors ( Ha & Lindsay , 1992 ; Liu et al . , 1998 ...
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