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 ...
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 ...
Page 18
( 1996 ) reported that emulsifiers ( sodium 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 .
( 1996 ) reported that emulsifiers ( sodium 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 .
Page 64
( 1970 ) reported a negative correlation to temperature for partitioning of alkyl gallates in butter oil ... ( 1971 ) reported a positive correlation ( 0.011 A Log K / ° C ) for ethanol in cottonseed oil and water between 3 and 30 ° C.
( 1970 ) reported a negative correlation to temperature for partitioning of alkyl gallates in butter oil ... ( 1971 ) reported a positive correlation ( 0.011 A Log K / ° C ) for ethanol in cottonseed oil and water between 3 and 30 ° C.
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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
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 |