Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or
heat releasing reactions . Since solubility is dependent on the magnitudes of both
...
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or
heat releasing reactions . Since solubility is dependent on the magnitudes of both
...
Page 6
If more energy is required to separate highly associated solvent molecules than
what OC would be regained by insertion of a solute molecule attracted weakly to
the solvent , then the most soluble in a solvent with the most identical magnitude.
If more energy is required to separate highly associated solvent molecules than
what OC would be regained by insertion of a solute molecule attracted weakly to
the solvent , then the most soluble in a solvent with the most identical magnitude.
Page 108
The one hour of setting allowed the phases to adequately separate . This
technique was repeated at 40 and 60° C , with similar success in achieving the
same measured Log Kuw regardless of which phase contained dissolved 1 -
butanol .
The one hour of setting allowed the phases to adequately separate . This
technique was repeated at 40 and 60° C , with similar success in achieving the
same measured Log Kuw regardless of which phase contained dissolved 1 -
butanol .
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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
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 |