Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 10
... phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : C1 = ms - ( Ca · Va ) · ( 2.1 ) where C = Concentration of solute in 1 - octanol phase ( in Molarity ) ms = moles of the solute ...
... phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : C1 = ms - ( Ca · Va ) · ( 2.1 ) where C = Concentration of solute in 1 - octanol phase ( in Molarity ) ms = moles of the solute ...
Page 30
... phase . Particles may also exist at the interface between phases or be bound , entrapped , or adsorbed to other food components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components ...
... phase . Particles may also exist at the interface between phases or be bound , entrapped , or adsorbed to other food components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components ...
Page 109
... phases and did not change the measured Log Kмw • Under conditions of partially solid milk fat , phase separation decreased . A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included ...
... phases and did not change the measured Log Kмw • Under conditions of partially solid milk fat , phase separation decreased . A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included ...
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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 evidence 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning