Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 39
Page
... volume of 1 - octanol phase volume to volume mean. temperature UNIFAC
universal function for activity coefficients volume of aqueous phase molar volume
of solute objective of this research is to characterize volatile partitioning between
viii.
... volume of 1 - octanol phase volume to volume mean. temperature UNIFAC
universal function for activity coefficients volume of aqueous phase molar volume
of solute objective of this research is to characterize volatile partitioning between
viii.
Page 46
At lower temperatures the smaller 20 mL volume vial was ideal for stirring of
partially solid milk fat , as the entire volume would stir , with less volume of water
proportionally . Also at lower temperatures , initiation of stirring was not always ...
At lower temperatures the smaller 20 mL volume vial was ideal for stirring of
partially solid milk fat , as the entire volume would stir , with less volume of water
proportionally . Also at lower temperatures , initiation of stirring was not always ...
Page 89
11 Log Kmw ( 1 - pentanol to 1 - heptanol ) corrected for liquid volume of milk fat .
Solid square point measurements and black line show Log Kmw based on entire
milk fat volume . Hollow circular points and red line show Log Kmw based on ...
11 Log Kmw ( 1 - pentanol to 1 - heptanol ) corrected for liquid volume of milk fat .
Solid square point measurements and black line show Log Kmw based on entire
milk fat volume . Hollow circular points and red line show Log Kmw based on ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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 |