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THERMAL CONDUCTIVITY of CONCENTRATED WHOLE MILK
Author(s) -
MORE G. R.,
PRASAD SURESH
Publication year - 1988
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1988.tb00007.x
Subject(s) - thermal conductivity , whole milk , total dissolved solids , thermal , chemistry , heat exchanger , atmospheric temperature range , conductivity , analytical chemistry (journal) , materials science , thermodynamics , chromatography , food science , composite material , physics , environmental science , environmental engineering
The information of thermal conductivity of milk is required for the design of heat exchanger equipment in the dairy processing. Thermal conductivity of whole milk was experimentally determined by a steady‐state, parallel disk, relative method at various concentrations (from 37 to 72.4% total solids) and temperature range between 40 to 90°C. This thermal property of milk increased with rise in temperature and decreased with increase in total solids content and its values varied from 0.278 to 0.491 W/m K. an expression has been proposed for derivation of milk thermal conductivity from temperature and total solids content.