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The Thermal Coefficients of Cream,
FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO
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Experiments were conducted to study the thermal conductivity, temperature conductivity, and heat capacity of cream as a function of fat content and temperature. For the studies an apparatus was designed which consisted of two unbounded plates. One of these made of organic glass and having a rectangular shape 125 x 125 x 5.5 mm. The cream in a vessel of pure copper with the same dimensions served as the other plate. The top surface was attached to the heater, a vessel in which water circulates at constant temperature. During the test it was established that the coefficient of thermal conductivity of cream with fat content was approximately 62 percent. Author
APPROVED FOR PUBLIC RELEASE