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Effects of Rennet Treatment and Water Content on Thermal Conductivity of Skim Milk
Author(s) -
HORI TOMOSHIGE
Publication year - 1983
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.1365-2621.1983.tb03523.x
Subject(s) - skimmed milk , rennet , water content , whole milk , thermal conductivity , food science , chemistry , materials science , composite material , casein , geotechnical engineering , engineering
Effective thermal conductivities of skim milk and skim milk curd over a moisture range of 60–95% were measured by the hot wire method. The measured thermal conductivity of skim milk decreased significantly with change in structure through rennet treatment at 30.0°C; the intrinsic thermal conductivity of solids content was determined on the basis of the series model to be 0.346 W/mK for skim milk and 0.338 W/mK for skim milk curd. The relationship between the water content and effective thermal conductivity of the specimens was described by using a single parabolic formula. The deviations of empirical values based on this formula related to the experimental ones were 0.31 ± 0.30%.