Simultaneous Estimation of the Thermophysical Properties of Selected Liquid Dairy Products by a Transient Heat Flow Probe Method

The thermophysical properties of reconstituted whole milk, skim milk, and whey were measured at various temperatures and concentrations. A new method for the simultaneous determination of thermophysical properties using a modified version of current probe theory method was proposed. Two new correcti...

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Bibliographic Details
Published inInternational journal of food properties Vol. 14; no. 3; pp. 557 - 569
Main Authors Muramatsu, Yoshiki, Sakaguchi, Eiichiro, Orikasa, Takahiro, Tagawa, Akio
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis Group 29.03.2011
Taylor & Francis Ltd
Subjects
Additives
Diffusion
equations
Food additives
Food processing industry
heat
Milk
new methods
Probe method
skim milk
Specific heat
Temperature
Thermal conductivity
Thermal diffusivity
Whey
whole milk
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Summary:The thermophysical properties of reconstituted whole milk, skim milk, and whey were measured at various temperatures and concentrations. A new method for the simultaneous determination of thermophysical properties using a modified version of current probe theory method was proposed. Two new correction coefficients were introduced, and using the values of these coefficients and an approximate solution of the heat conduction equation, the thermal conductivity and thermal diffusivity of each sample were determined. The specific heat of each sample was estimated from the definition of thermal diffusivity. These properties were expressed as a function of concentration and temperature.
Bibliography:http://dx.doi.org/10.1080/10942910903276657
ISSN:1532-2386
1094-2912
1532-2386
DOI:10.1080/10942910903276657