Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 59
... allowed for a test of the H , that the system is at equilibrium . Ho was rejected if p < 0.1 , indicating a non - equilibrium state . Comparisons at 0.05 , 0.15 , 0.5 and 1 hour indicated non - equilibrium conditions ( p < 0.02 ) ...
... allowed for a test of the H , that the system is at equilibrium . Ho was rejected if p < 0.1 , indicating a non - equilibrium state . Comparisons at 0.05 , 0.15 , 0.5 and 1 hour indicated non - equilibrium conditions ( p < 0.02 ) ...
Page 93
... allowed to reach equilibrium conditions , the Log P measurement remained constant . Temperature has a positive , but non - linear , correlation to Log P for n - chain alcohols . Alcohols partition more strongly into the aqueous phase as ...
... allowed to reach equilibrium conditions , the Log P measurement remained constant . Temperature has a positive , but non - linear , correlation to Log P for n - chain alcohols . Alcohols partition more strongly into the aqueous phase as ...
Page 109
... allowed to separate gravimetrically after stirring . Sample centrifugation ( 2000 rpm for 20 minutes ) of liquid milk fat caused only minor changes to the appearance of separated phases and did not change the measured Log Kмw • Under ...
... allowed to separate gravimetrically after stirring . Sample centrifugation ( 2000 rpm for 20 minutes ) of liquid milk fat caused only minor changes to the appearance of separated phases and did not change the measured Log Kмw • Under ...
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