Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 40
... respectively ) glass vials with a Teflon - fluorocarbon - resin / silicone septa cap ( National Scientific Company , Duluth , GA ) . This vial was chosen due to its glass and Teflon contact surfaces , visibility through the glass ...
... respectively ) glass vials with a Teflon - fluorocarbon - resin / silicone septa cap ( National Scientific Company , Duluth , GA ) . This vial was chosen due to its glass and Teflon contact surfaces , visibility through the glass ...
Page 61
... respectively , were assumed according to Walstra et al . ( 1999 ) . From these assumptions , the diffusivity coefficient of 1 - butanol in milk fat is 5.60 × 1011 m2 / s at 20 ° C and 1.98 × 10-10 m2 / s at 50 ° C. In comparison ...
... respectively , were assumed according to Walstra et al . ( 1999 ) . From these assumptions , the diffusivity coefficient of 1 - butanol in milk fat is 5.60 × 1011 m2 / s at 20 ° C and 1.98 × 10-10 m2 / s at 50 ° C. In comparison ...
Page 62
... respectively . Given an equal volume of phases , these results translate into a distribution of 3 % and 29 % in the aqueous phases , respectively . = 1 - Octanol acts as a stronger solvent for 62 phase.
... respectively . Given an equal volume of phases , these results translate into a distribution of 3 % and 29 % in the aqueous phases , respectively . = 1 - Octanol acts as a stronger solvent for 62 phase.
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal 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 formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster 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 water versus