Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
Lubieniecki - von Schelhorn ( 1964 ) reported slow diffusion of preservatives into
crystallized fat , but method details were limited . McNulty and Karel ( 1973 )
demonstrated that n - hexanol ' s transfer rate out of oil decreases with increases
in ...
Lubieniecki - von Schelhorn ( 1964 ) reported slow diffusion of preservatives into
crystallized fat , but method details were limited . McNulty and Karel ( 1973 )
demonstrated that n - hexanol ' s transfer rate out of oil decreases with increases
in ...
Page 18
( 1996 ) reported that emulsifiers ( sodium ems caseinate or sucrose stearate )
reduced the volatility of ethyl butyrate , but with oils , the emulsifiers did not affect
the vapor - liquid partitioning coefficient of ethyl hexanoate . Also the level of ...
( 1996 ) reported that emulsifiers ( sodium ems caseinate or sucrose stearate )
reduced the volatility of ethyl butyrate , but with oils , the emulsifiers did not affect
the vapor - liquid partitioning coefficient of ethyl hexanoate . Also the level of ...
Page 64
As a consequence , entropy becomes a proportionally larger influencer of
partitioning than enthalpy , which results in a greater temperature dependence .
Cornell et al . ( 1970 ) reported a negative correlation to temperature for
partitioning of ...
As a consequence , entropy becomes a proportionally larger influencer of
partitioning than enthalpy , which results in a greater temperature dependence .
Cornell et al . ( 1970 ) reported a negative correlation to temperature for
partitioning of ...
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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