Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 26
... distance traversed by an average particle , diffusion coefficient and time are related in equation 2.3 . x = √2D ; t Where x = mean diffusion distance t = time ( 2.3 ) Diffusion within cheese may deviate from these assumptions due to ...
... distance traversed by an average particle , diffusion coefficient and time are related in equation 2.3 . x = √2D ; t Where x = mean diffusion distance t = time ( 2.3 ) Diffusion within cheese may deviate from these assumptions due to ...
Page 56
... distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , 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 ...
... distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , 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 ...
Page 61
... distances actually involved in cheese , 1 - butanol , with a diffusivity coefficient of 5.6 × 10-11 m2 / s in milk fat at 20 ° C , is estimated to diffuse a distance of 10 μm in less than a second . Milk fat globules range from 0.1 to ...
... distances actually involved in cheese , 1 - butanol , with a diffusivity coefficient of 5.6 × 10-11 m2 / s in milk fat at 20 ° C , is estimated to diffuse a distance of 10 μm in less than a second . Milk fat globules range from 0.1 to ...
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