THERMOPHYSICAL PROPERTIES OF CONCENTRATED RECONSTITUTED MILK DURING PROCESSING

被引：39

作者：

REDDY, CS ^{[1
]}

DATTA, AK ^{[1
]}

机构：

[1] INDIAN INST TECHNOL,DEPT AGR ENGN,KHARAGPUR 721302,W BENGAL,INDIA

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 21卷 / 01期

关键词：

Reconstituted milk - Thermophysical properties - Khoa;

D O I：

10.1016/0260-8774(94)90094-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Design of continuous heat exchange equipment for making khoa, a popular base ingredient of sweetmeats in India, requires accurate thermophysical properties of concentrated reconsituted milk over a wide range of concentrations and temperatures. The specific heat, thermal conductivity, and apparent viscosity of milk were determined between concentrations Of 40% and 70% and temperatures of 35-degrees-C and 65-degrees-C. The results were analysed to obtain these properties as functions of temperature and concentration. Viscosity data were analysed to obtain the consistency coefficient and flow behaviour index. The last two parameters were further analysed and expressed as functions of temperature and concentration. The flow behaviour index was found to be independent of temperature.

引用

页码：31 / 40

页数：10

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