Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 26
The distance traversed by an average particle , diffusion coefficient and time are
related in verse an aver equation 2 . 3 . * = / 2Dit ( 2 . 3 ) Where x = mean
diffusion distance t = time Diffusion within cheese may deviate from these
assumptions ...
The distance traversed by an average particle , diffusion coefficient and time are
related in verse an aver equation 2 . 3 . * = / 2Dit ( 2 . 3 ) Where x = mean
diffusion distance t = time Diffusion within cheese may deviate from these
assumptions ...
Page 30
Individual 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 ...
Individual 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 108
Stirring at 30° C yielded partially solid milk fat particles temperatures . Use of a 20
mL vial improved phase. suspended in a vortex in the water . Adequate stirring
became more difficult at lower led to an abandonment of thin film measurements
...
Stirring at 30° C yielded partially solid milk fat particles temperatures . Use of a 20
mL vial improved phase. suspended in a vortex in the water . Adequate stirring
became more difficult at lower led to an abandonment of thin film measurements
...
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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
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 |