Accession Number : AD0747809

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

Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s) : Lepilkin,A. N. ; Borisov,V. I.

Report Date : 22 MAY 1972

Pagination or Media Count : 11

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)

Descriptors :   (*MILK FAT, PHYSICAL PROPERTIES), TEMPERATURE, THERMAL DIFFUSION, THERMAL CONDUCTIVITY, SPECIFIC HEAT, COLLOIDS, USSR

Subject Categories : Food, Food Service and Nutrition
      Physical Chemistry

Distribution Statement : APPROVED FOR PUBLIC RELEASE