Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 13
(2002) to conclude that the poor solubility of non-polar compounds in water is
due to entropy at room temperature and due to enthalpy in hot water as it
approaches its boiling temperature. Changes in polarity of the hydrophobic
solvent and the ...
(2002) to conclude that the poor solubility of non-polar compounds in water is
due to entropy at room temperature and due to enthalpy in hot water as it
approaches its boiling temperature. Changes in polarity of the hydrophobic
solvent and the ...
Page 14
Unlike the 1-octanol system, 1-butanol prefers the aqueous phase over a much
more non-polar hydrocarbon phase. Log P group activity models are a specific
application of UNIFAC (Universal function for activity coefficients). UNIFAC
models ...
Unlike the 1-octanol system, 1-butanol prefers the aqueous phase over a much
more non-polar hydrocarbon phase. Log P group activity models are a specific
application of UNIFAC (Universal function for activity coefficients). UNIFAC
models ...
Page 32
More polar organic solvents with a Log P below 1 promoted monoester formation,
while non-polar solvents promote triester formation. Higher conversion of
substrates into a product can be achieved when the product has a greater
partition ...
More polar organic solvents with a Log P below 1 promoted monoester formation,
while non-polar solvents promote triester formation. Higher conversion of
substrates into a product can be achieved when the product has a greater
partition ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
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 |