Measurement of Thermal Conductivity and Selection of Heat Conduction Model for Milk and Whey.

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  • 全脂乳，脱脂乳およびホエーの熱伝導率測定と伝熱モデルの選定
  • ゼン シニュウ ダッシニュウ オヨビ ホエー ノ ネツ デンドウリツ ソクテイ ト デンネツ モデル ノ センテイ

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Thermal conductivity of three kinds of liquid food (reconstituted milk, skim milk, whey) of concentrations between 10% and 40% (w/w) was measured at five temperatures ranging from 10°C to 50°C. The effects of temperature and concentration on the thermal conductivity of sample solution were investigated. The transient heat probe method using twin probe was used for the determination of the thermal conductivity. Therefore, thermal conductivity of these sample could be represented as a function of both temperature and concentration. In addition, observed values were compared with the calculated values from the typical several kinds of the heat conduction model. Therefore, heat conduction model assumed to have distributed four components, i. e. protein, fat, carbohydrate, and ash, in water was most suitable one to predict thermal conductivity of sample solution.

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