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Heat Transfer During the Washing of Small Curd Cottage Cheese
Author(s) -
BRESSAN JUAN A.,
CARROAD PAUL A.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11034.x
Subject(s) - thermal diffusivity , thermal conduction , heat transfer , chemistry , mass transfer , thermodynamics , food science , chromatography , physics
The heat transfer which occurs during the cooling of small curd cottage cheese during washing is mathematically modeled as a conduction process. The thermal diffusivity for curd was determined experimentally and shown to agree with predictions of correlations in the Literature. Heat transfer occurs rapidly in curd, and is a relatively less significant design basis for washing systems than mass transfer.