Simultaneous Estimation of the Thermophysical Properties of Selected Liquid Dairy Products by a Transient Heat Flow Probe Method

Author： Muramatsu Yoshiki

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.14, Iss.3, 2011-05, pp. : 557-569

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Abstract

The thermophysical properties of reconstituted whole milk, skim milk, and whey were measured at various temperatures and concentrations. A new method for the simultaneous determination of thermophysical properties using a modified version of current probe theory method was proposed. Two new correction coefficients were introduced, and using the values of these coefficients and an approximate solution of the heat conduction equation, the thermal conductivity and thermal diffusivity of each sample were determined. The specific heat of each sample was estimated from the definition of thermal diffusivity. These properties were expressed as a function of concentration and temperature.