Influence of temperature and water and fat contents on the thermophysical properties of milk
Nenhuma Miniatura disponível
Data
2002-11-01
Autores
Minim, L. A.
Coimbra, JSR
Minim, VPR
Telis-Romero, J.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Amer Chemical Soc
Resumo
Heat capacity, thermal conductivity, and density of whole milk, skimmed milk, and partially skimmed milk were determined at concentrations varying from (72.0 to 92.0) mass % water content and from (0.1 to 7.8) mass % fat content, at temperatures ranging from (275.15 to 344.15) K. Heat capacity and thermal conductivity varied from (3.4 to 4.1) J(.)g(-) K-1.(-1) and from (0.5 to 0.6) W(.)m(-1) K-1.(-1), respectively. Density varied from (1011.8 to 1049.5) kg(.)m(-3). Polynomial functions were used to model the dependence of the properties upon the studied variables. A linear relationship was obtained for all the properties. In the tested range, water content exhibited a greater influence on the properties, while fat content showed a smaller influence.
Descrição
Palavras-chave
Como citar
Journal of Chemical and Engineering Data. Washington: Amer Chemical Soc, v. 47, n. 6, p. 1488-1491, 2002.