## Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |

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Page 26

The

related in verse an aver equation 2 . 3 . * = / 2Dit ( 2 . 3 ) Where x = mean

diffusion

assumptions ...

The

**distance**traversed by an average particle , diffusion coefficient and time arerelated in verse an aver equation 2 . 3 . * = / 2Dit ( 2 . 3 ) Where x = mean

diffusion

**distance**t = time Diffusion within cheese may deviate from theseassumptions ...

Page 56

For a

time of 23 . 7 hours is estimated . This is in close agreement to the observed 20

hours to achieve approximate equilibrium conditions . 4 . 2 . 3 . 4 Equilibrium ...

For a

**distance**of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , atime of 23 . 7 hours is estimated . This is in close agreement to the observed 20

hours to achieve approximate equilibrium conditions . 4 . 2 . 3 . 4 Equilibrium ...

Page 61

13x109 m2 / s at 20° C . Applying equation 2 . 3 , diffusion time can be estimated

for the average particle to diffuse through a depth of milk fat . For a

one cm ( approximately the depth of five ml milk fat in a vial ) , a time of 10 days is

...

13x109 m2 / s at 20° C . Applying equation 2 . 3 , diffusion time can be estimated

for the average particle to diffuse through a depth of milk fat . For a

**distance**ofone cm ( approximately the depth of five ml milk fat in a vial ) , a time of 10 days is

...

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### 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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning