Thermophysical properties of concentrated reconstituted milk during processing
作者： Ch S Reddy , AK Datta , None
DOI: 10.1016/0260-8774(94)90094-9
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摘要: Abstract Design of continuous heat exchange equipment for making khoa, a popular base ingredient sweetmeats in India, requires accurate thermophysical properties concentrated reconsituted milk over wide range concentrations and temperatures. The specific heat, thermal conductivity, apparent viscosity were determined between 40% 70% temperatures 35°C 65°C. results analysed to obtain these as functions temperature concentration. Viscosity data the consistency coefficient flow behaviour index. last two parameters further expressed index was found be independent temperature.
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