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Thermal conductivity of creams

Published online by Cambridge University Press:  01 June 2009

F. Fernández-Martín  and
F. Montes
F. Fernández-Martín
Affiliation:
Instituto de Productos Lácteos, Patronato ‘Juan de la Cierva’, C.S.I.C., Arganda del Rey, Madrid, Spain
F. Montes
Affiliation:
Instituto de Productos Lácteos, Patronato ‘Juan de la Cierva’, C.S.I.C., Arganda del Rey, Madrid, Spain
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Summary

Thermal conductivities of creams of about 20, 30 and 40 % fat were measured at several temperatures between 5 and 75 °C. Because of the meagre data on cream, special attention was given to the prediction of conductivity using different mathematical models. An equation was derived for the thermal conductivity of cream as a function of temperature and volume fraction of the fat phase.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 1 , February 1977 , pp. 103 - 109
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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