Accession Number:

AD0747809

Title:

Investigation of the Influence of Temperature on the Thermophysical Properties of Cream,

Descriptive Note:

Corporate Author:

FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s):

Report Date:

1972-05-22

Pagination or Media Count:

11.0

Abstract:

The authors have determined the dependence of the coefficients of thermal conductivity, thermal diffusivity, and specific heat capacity of cream having a fat content of 10, 20, 35, 60, and 80 on temperature in the range of 39-83 C. These data may be used for computations and designing heat exchangers used in the dairy industry and for finding the most effective operating conditions for them. Author

Subject Categories:

  • Food, Food Service and Nutrition
  • Physical Chemistry

Distribution Statement:

APPROVED FOR PUBLIC RELEASE