论文信息 - MEASUREMENT OF THERMAL CONDUCTIVITY OF DAIRY PRODUCTS AND MARGARINES

MEASUREMENT OF THERMAL CONDUCTIVITY OF DAIRY PRODUCTS AND MARGARINES

A line heat source thermal conductivity probe was used to measure the thermal conductivity of 28 dairy products and margarines at 0, 20, and 40†C. Water and fat contents and mass density of each sample were also measured and correlated to thermal conductivity. There was a strong positive correlation between thermal conductivity and water content, and an inverse correlation between thermal conductivity and fat content. Temperature did not appear to be a significant factor over the limited temperature range studied. Although there was some correlation between mass density and non-fat solids fraction, no correlation was observed between mass density and thermal conductivity.

Vincent E. Sweat | V. E. Sweat | Carlton E. Parmelee | C. E. Parmelee

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