Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 3
Dissolution can be considered a reversible process (Mead et al., 1986): solute +
solvent ^ solution The equilibrium condition is one at which the activities on both
sides of an equation yield the lowest total Gibb's free energy (G). At this condition
...
Dissolution can be considered a reversible process (Mead et al., 1986): solute +
solvent ^ solution The equilibrium condition is one at which the activities on both
sides of an equation yield the lowest total Gibb's free energy (G). At this condition
...
Page 43
3.1.6.3 Measurement of partitioning equilibrium conditions Log P is a measure of
partitioning at equilibrium. Therefore, a verification of equilibrium conditions was
necessary to validate measured results. Equilibrium is the condition where there
...
3.1.6.3 Measurement of partitioning equilibrium conditions Log P is a measure of
partitioning at equilibrium. Therefore, a verification of equilibrium conditions was
necessary to validate measured results. Equilibrium is the condition where there
...
Page 59
The large sample size at 20° C allowed for a more precise evaluation of the
probability behind equilibrium conditions versus stirring time. The means of
samples initially dissolved in water were compared to samples dissolved in milk
fat at ...
The large sample size at 20° C allowed for a more precise evaluation of the
probability behind equilibrium conditions versus stirring time. The means of
samples initially dissolved in water were compared to samples dissolved in milk
fat at ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
Bibliographic information
| Title | Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |