Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 12
... becomes less polar and , in effect , a better solvent for non - polar compounds ( Sangster , 1997 ) . The change in water could lead to both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly arrangement of ...
... becomes less polar and , in effect , a better solvent for non - polar compounds ( Sangster , 1997 ) . The change in water could lead to both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly arrangement of ...
Page 59
... becomes infinitely smaller over time , as an exact condition of equilibrium is never achieved . 4.3.2.1 Non - equilibrium conditions at 10 ° C Contrary to experiments at 20 to 60 ° C , the apparent equilibrium endpoint at 10 ° C was ...
... becomes infinitely smaller over time , as an exact condition of equilibrium is never achieved . 4.3.2.1 Non - equilibrium conditions at 10 ° C Contrary to experiments at 20 to 60 ° C , the apparent equilibrium endpoint at 10 ° C was ...
Page 64
... becomes less unfavorable . This same phenomenon is present with a milk fat phase , however the temperature dependence becomes even greater . Dissolution into milk fat has a minimal impact on enthalpy , as little interaction energy is ...
... becomes less unfavorable . This same phenomenon is present with a milk fat phase , however the temperature dependence becomes even greater . Dissolution into milk fat has a minimal impact on enthalpy , as little interaction energy is ...
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