Thermal conductivity of creams
- 1 February 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (1) , 103-109
- https://doi.org/10.1017/s0022029900019993
Abstract
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.Keywords
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