Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 25
... diffusion plays an important role in the availability of compounds as well as time requirements in studying a model system . Although this research is not focused on kinetic phenomena , the rate of diffusion can be estimated using ...
... diffusion plays an important role in the availability of compounds as well as time requirements in studying a model system . Although this research is not focused on kinetic phenomena , the rate of diffusion can be estimated using ...
Page 26
... Diffusion is a function of probability and can be estimated by Gaussian distribution . The distance traversed by an average particle , diffusion coefficient and time are related in equation 2.3 . x = √2D ; t Where x = mean diffusion ...
... Diffusion is a function of probability and can be estimated by Gaussian distribution . The distance traversed by an average particle , diffusion coefficient and time are related in equation 2.3 . x = √2D ; t Where x = mean diffusion ...
Page 61
... diffusion time can be estimated for the average particle to diffuse through a depth of milk fat . For a distance of one cm ( approximately the ... diffusion ( e.g. diffusion through the milk fat globule membrane , spatial distribution 61.
... diffusion time can be estimated for the average particle to diffuse through a depth of milk fat . For a distance of one cm ( approximately the ... diffusion ( e.g. diffusion through the milk fat globule membrane , spatial distribution 61.
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 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 et al 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 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