Specific Heat of Butter and Milk Fat at Above and Negative Temperatures,
Abstract
For the computation of amount of cold for freezing butter and of heat for its thawing it is necessary to know the specific heat of butter. In the butter-producing industry during past years, butter production by line production and homemaking methods has increased. In their chemical composition these kinds of butter differ from butter of conventional production by a larger content of albumin, and homemaking butter also by greater water content. With respect to salted butter, there exists only individual data by Perlik, who investigated butter with increased salt content. In 1957, the thermal characteristics of various kins of butter and of milk fat were investigated in the VNIKhI (All-Union Research Institute of the Refrigeration Industry) at positive and negative temperatures. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 15, 1972
- Accession Number
- AD0744175
Entities
People
- Yu. Olenev
Organizations
- National Air and Space Intelligence Center