Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 26
... 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 adsorption of volatiles . 2.6 Microstructure of cheese Differences in the chemical ...
... 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 adsorption of volatiles . 2.6 Microstructure of cheese Differences in the chemical ...
Page 56
... equation ( see equation 2.2 ) . The molar volume of 1 - butanol was calculated to be 88.8 cm3 / mol according to the Le Bas method ( Reid et al . , 1987 ) . The diffusivity coefficient of 1 - butanol in 1 - octanol was estimated at 5.87 ...
... equation ( see equation 2.2 ) . The molar volume of 1 - butanol was calculated to be 88.8 cm3 / mol according to the Le Bas method ( Reid et al . , 1987 ) . The diffusivity coefficient of 1 - butanol in 1 - octanol was estimated at 5.87 ...
Page 61
... equation ( see equation 2.2 ) . An association parameter ( ) of 1.0 for lipid solvents was used according to Landy et al . ( 1998 ) . An average molecular weight for milk fat triglycerides of 728 and milk fat viscosities of 70.8 and ...
... equation ( see equation 2.2 ) . An association parameter ( ) of 1.0 for lipid solvents was used according to Landy et al . ( 1998 ) . An average molecular weight for milk fat triglycerides of 728 and milk fat viscosities of 70.8 and ...
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