Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 3
Chapter 2 Review of Literature 2.1 Solubility, equilibrium and thermodynamic
principles A basic understanding of solubility, equilibrium and thermodynamics is
necessary to explore the potential influence of partitioning on flavor development.
Chapter 2 Review of Literature 2.1 Solubility, equilibrium and thermodynamic
principles A basic understanding of solubility, equilibrium and thermodynamics is
necessary to explore the potential influence of partitioning on flavor development.
Page 5
AG = AH - TAS Likewise, these parameters can be considered under standard
state conditions: AG° = AH° - TAS° For dissolution processes, the state of
equilibrium defines the solubility of the solute in solvent. Under standard state
conditions, ...
AG = AH - TAS Likewise, these parameters can be considered under standard
state conditions: AG° = AH° - TAS° For dissolution processes, the state of
equilibrium defines the solubility of the solute in solvent. Under standard state
conditions, ...
Page 6
For example, at 25° C, water is soluble at 0.275 mole fraction in 1-octanol, while
1-octanol is only soluble at 7.5 X 10"5 mole fraction in water (Sangster, 1997).
Without a full examination of hydrophobic effects, these results would suggest
that ...
For example, at 25° C, water is soluble at 0.275 mole fraction in 1-octanol, while
1-octanol is only soluble at 7.5 X 10"5 mole fraction in water (Sangster, 1997).
Without a full examination of hydrophobic effects, these results would suggest
that ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
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 |