Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 54
4.1 – 4.6 to estimate the change in slope over temperature . ... At 10 ° C , slopes ranged from 0.00342 to 0.00717 A Log P / ° C . The slopes decreased to 0.000438 to 0.00466 A Log P / ° C at 50 ° C. The four longest chain alcohols had ...
4.1 – 4.6 to estimate the change in slope over temperature . ... At 10 ° C , slopes ranged from 0.00342 to 0.00717 A Log P / ° C . The slopes decreased to 0.000438 to 0.00466 A Log P / ° C at 50 ° C. The four longest chain alcohols had ...
Page 64
Comparatively to 1 - octanol results , the steeper slope of temperature dependence for milk fat models suggest that entropy has a greater impact on partitioning when milk fat is the hydrophobic phase . As explained in section 4.2.2 ...
Comparatively to 1 - octanol results , the steeper slope of temperature dependence for milk fat models suggest that entropy has a greater impact on partitioning when milk fat is the hydrophobic phase . As explained in section 4.2.2 ...
Page 65
Slopes determined from a fitted second order polynomial curve ( Figs . 4.1 - 4.6 ) - show steep slopes , 0.0116 to 0.0233 A Log Kmw / ° C at 20 ° C , which decreases to almost no slope ( -0.00405 to 0.00261 A Log Kmw / ° C ) at 60 ° C ...
Slopes determined from a fitted second order polynomial curve ( Figs . 4.1 - 4.6 ) - show steep slopes , 0.0116 to 0.0233 A Log Kmw / ° C at 20 ° C , which decreases to almost no slope ( -0.00405 to 0.00261 A Log Kmw / ° C ) at 60 ° 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 |