Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Results 1-3 of 22
Page 42
This experiment was conducted at 0 , 10 , 20 , 30 , 40 , 50 and 60 ° C , with three replicates modified only in the concentration of alcohols to verify that solutions were sufficiently dilute . Dilute solutions behave consistently ...
This experiment was conducted at 0 , 10 , 20 , 30 , 40 , 50 and 60 ° C , with three replicates modified only in the concentration of alcohols to verify that solutions were sufficiently dilute . Dilute solutions behave consistently ...
Page 48
Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning was verified by dissolving the alcohol in both phases , then measuring after mixing treatments ...
Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning was verified by dissolving the alcohol in both phases , then measuring after mixing treatments ...
Page 109
An experiment with a Waring blender was conducted to evaluate its potential for stirring . a Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively .
An experiment with a Waring blender was conducted to evaluate its potential for stirring . a Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively .
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |