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

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)

Document Details

Document Type
Technical Report
Publication Date
May 22, 1972
Accession Number
AD0747809

Entities

People

  • A. N. Lepilkin
  • V. I. Borisov

Organizations

  • National Air and Space Intelligence Center

Tags

DTIC Thesaurus Topics

  • Coefficients
  • Computations
  • Conductivity
  • Diffusivity
  • Heat Capacity
  • Heat Exchangers
  • Specific Heat
  • Thermal Conductivity
  • Thermal Diffusivity
  • Thermophysical Properties

Readers

  • Gender and Food Studies
  • Thermal Physics or Thermal Science.