Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 5
... entropy ( randomness ) in a system that occurs when solute is solved in a particular solvent ( Mead et al . , 1986 ) . Solubility is favored by an increase in entropy and / or a decrease in enthalpy . An increase in entropy is ...
... entropy ( randomness ) in a system that occurs when solute is solved in a particular solvent ( Mead et al . , 1986 ) . Solubility is favored by an increase in entropy and / or a decrease in enthalpy . An increase in entropy is ...
Page 6
... entropy factor to distribute a considerable portion of water into the hydrophobic phase . On the other hand , 1 - octanol , encounters a relatively unfavorable enthalpy in water solution , thus much of the entropy of dissolving into the ...
... entropy factor to distribute a considerable portion of water into the hydrophobic phase . On the other hand , 1 - octanol , encounters a relatively unfavorable enthalpy in water solution , thus much of the entropy of dissolving into the ...
Page 64
... entropy associated . Comparatively to 1 - octanol results , the steeper slope of temperature dependence for milk fat models suggest that entropy has a greater impact on partitioning when milk fat is the hydrophobic phase . As explained ...
... entropy associated . Comparatively to 1 - octanol results , the steeper slope of temperature dependence for milk fat models suggest that entropy has a greater impact on partitioning when milk fat is the hydrophobic phase . As explained ...
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