Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 7
... correspond to the alcohol's Log P values ( see Table 4.2 ) . Enthalpy changes were confirmed to be independent of solute concentration . Riebesehl and Tomlinson ( 1986 ) also resolved that despite the high molar fraction of water in ...
... correspond to the alcohol's Log P values ( see Table 4.2 ) . Enthalpy changes were confirmed to be independent of solute concentration . Riebesehl and Tomlinson ( 1986 ) also resolved that despite the high molar fraction of water in ...
Page 17
... corresponding to Fick's law of diffusion , which states that the diffusion rate is inversely proportional to the thickness of the medium ( Walstra , 2003 ) . Sorption for solid lipids reached the maximum much quicker than liquids ...
... corresponding to Fick's law of diffusion , which states that the diffusion rate is inversely proportional to the thickness of the medium ( Walstra , 2003 ) . Sorption for solid lipids reached the maximum much quicker than liquids ...
Page 64
... correspond to the observed curve inflection in the alcohol data . Leo et al . ( 1971 ) reported a positive correlation ( 0.011 A Log K / ° C ) for ethanol in cottonseed oil and water between 3 and 30 ° C. Likewise to 1 - octanol ...
... correspond to the observed curve inflection in the alcohol data . Leo et al . ( 1971 ) reported a positive correlation ( 0.011 A Log K / ° C ) for ethanol in cottonseed oil and water between 3 and 30 ° C. Likewise to 1 - octanol ...
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