Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 20
Page 12
As temperature rises water becomes less polar and , in effect , a better solvent for
non - polar compounds ( Sangster , 1997 ) . The change in water could lead to
both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly
...
As temperature rises water becomes less polar and , in effect , a better solvent for
non - polar compounds ( Sangster , 1997 ) . The change in water could lead to
both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly
...
Page 21
( 1970 ) observed a decrease in Log K between butteroil and water as
temperature was raised from 40 to 80° C . Log K was also less in a milk salt
solution ( 0 . 6 % solids buffered at pH 6 . 5 ) than in water . Flavor release is an
additional topic ...
( 1970 ) observed a decrease in Log K between butteroil and water as
temperature was raised from 40 to 80° C . Log K was also less in a milk salt
solution ( 0 . 6 % solids buffered at pH 6 . 5 ) than in water . Flavor release is an
additional topic ...
Page 69
However , a more polar compound , like 1 - propanol , is less affected by this
change in temperature , as cooling from 40 to 10° C increases the concentration
by 14 % . Even though 1 - propanol ' s Log Kmw has a greater dependence on ...
However , a more polar compound , like 1 - propanol , is less affected by this
change in temperature , as cooling from 40 to 10° C increases the concentration
by 14 % . Even though 1 - propanol ' s Log Kmw has a greater dependence on ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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
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 |