Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 26
... particle , diffusion coefficient and time are related in 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 ...
... particle , diffusion coefficient and time are related in 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 ...
Page 30
... particles of a food product ( e.g. salts , proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase . Particles may also exist at the interface between phases or be bound ...
... particles of a food product ( e.g. salts , proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase . Particles may also exist at the interface between phases or be bound ...
Page 56
... particle to diffuse through the depth of 1 - octanol . For a distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , a time of 23.7 hours is estimated . This is in close agreement to the observed 20 hours to ...
... particle to diffuse through the depth of 1 - octanol . For a distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , a time of 23.7 hours is estimated . This is in close agreement to the observed 20 hours to ...
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