Influence of Temperature and Water and Fat Contents on the Thermophysical Properties of Milk

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 t...

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Bibliographic Details
Published in:Journal of chemical and engineering data 2002-11, Vol.47 (6), p.1488-1491
Main Authors: Minim, Luis A, Coimbra, Jane S. R, Minim, Valéria P. R, Telis-Romero, Javier
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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Summary: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- 1·K- 1 and from (0.5 to 0.6) W·m- 1·K- 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.
ISSN:0021-9568
1520-5134
DOI:10.1021/je025546a