Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 48
Equilibration was first evaluated by simple inversion of the partitioning vial for two
minutes . Later experiments were conducted by mixing with a magnetic stirrer for
extended time periods ( see 6 . 5 . 2 ) . Equilibration of partitioning was verified ...
Equilibration was first evaluated by simple inversion of the partitioning vial for two
minutes . Later experiments were conducted by mixing with a magnetic stirrer for
extended time periods ( see 6 . 5 . 2 ) . Equilibration of partitioning was verified ...
Page 108
The top line approaches equilibrium slowly as it is mixed in 2 and 15 minute
intervals . The lowest line starts with 2 data points with no mixing , then quickly
reaches approximate equilibrium with 15 minutes mixing . Trials with 30 to 60
minutes ...
The top line approaches equilibrium slowly as it is mixed in 2 and 15 minute
intervals . The lowest line starts with 2 data points with no mixing , then quickly
reaches approximate equilibrium with 15 minutes mixing . Trials with 30 to 60
minutes ...
Page 112
Log KmW Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals
Dissolved in water , mixed at 15 / 15 minute intervals Dissolved in milk fat , mixed
for 30 minutes Dissolved in water , mixed for 30 minutes Dissolved in milk fat ,
mixed ...
Log KmW Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals
Dissolved in water , mixed at 15 / 15 minute intervals Dissolved in milk fat , mixed
for 30 minutes Dissolved in water , mixed for 30 minutes Dissolved in milk fat ,
mixed ...
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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