Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 10
phase is analyzed for a solute , the concentration of the other phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : ms - ( Cav ) а C = ( 2.1 ) V. where Co = Concentration of solute in ...
phase is analyzed for a solute , the concentration of the other phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : ms - ( Cav ) а C = ( 2.1 ) V. where Co = Concentration of solute in ...
Page 109
Use of a 20 mL vial improved phase volume ratios at 10 to 20 ° C. At times it was necessary to use a spatula to cut the milk fat plug so that the stir bar could turn freely . An experiment with a Waring blender was conducted to evaluate ...
Use of a 20 mL vial improved phase volume ratios at 10 to 20 ° C. At times it was necessary to use a spatula to cut the milk fat plug so that the stir bar could turn freely . An experiment with a Waring blender was conducted to evaluate ...
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Daniel P. Berg. VOLATILE PARTITIONING BETWEEN MILK FAT AND AQUEOUS PHASES AS INFLUENCED BY TEMPERATURE APPROVED Satt Dr . Scott A . Rankin Sett Ahl 12 / 30 / 03 12 / 30 / Date 89083420786 B89083420786A.
Daniel P. Berg. VOLATILE PARTITIONING BETWEEN MILK FAT AND AQUEOUS PHASES AS INFLUENCED BY TEMPERATURE APPROVED Satt Dr . Scott A . Rankin Sett Ahl 12 / 30 / 03 12 / 30 / Date 89083420786 B89083420786A.
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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 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 error 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning