Influence of temperature and composition on some physical properties of milk and Milk Concentrates IV. Thermal expansion

Fernández-Martı́n, F.

doi:10.1007/bf01785722

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…A number of correlation equations have been developed in the literature to calculate and predict the k of liquid foods as a function of temperature (Fernández‐Martin and Montes 1972; Cuevas and Cheryan 1978; Choi and Okos 1983a; Constenla et al. 1989; Telis‐Romero et al.…”

Section: Resultsmentioning

confidence: 99%

Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration

Magerramov¹,

Абдулагатов²,

Abdulagatov³

et al. 2006

J Food Process Engineering

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The thermal conductivity (k) of four fruit juices (peach, raspberry, cherry and plum) was measured using a coaxial-cylinder (steady-state) technique. Measurements were made in the temperature range from 20 to 120C and a range of concentration between 9.8 and 60.0°Brix. The total uncertainties of the k and temperature measurements were less than 2% and 0.03C, respectively. The reliability and accuracy of the experimental methodology for fruit juices was confirmed with measurements on pure water. The experimental and calculated values of k of pure water showed excellent agreement within their experimental uncertainty. The effect of temperature and concentration on the k of peach, raspberry, cherry and plum juices was evaluated. The predictive capability of various polynomial models was established.

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Section: Resultsmentioning

confidence: 99%

Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration

Magerramov¹,

Абдулагатов²,

Abdulagatov³

et al. 2006

J Food Process Engineering

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“…9 for whole milk, and in Appendix D for skim milk respectively. There was a more significant discrepancy between the models of Choi and Okos (1986) and of Fernández-Martín (1975), particularly in the case of skim milk at intermediate dry matter (see Appendix D, Fig. C.3).…”

Section: Property Model Referencementioning

confidence: 90%

“…Density Choi and Okos (1986), Fernández-Martín (1975), and Minim et al (2002) developed models for the prediction of milk density. In the case of Fernández-Martín (1975), two models are available: the former predicts the thermal expansion coefficient (i.e. the change in volume in response to a change in temperature) of milk, while the latter predicts the volume increase per unit mass of milk Fig.…”

Section: Property Model Referencementioning

confidence: 99%

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Madoumier

Azzaro‐Pantel

Tanguy

et al. 2015

Journal of Food Engineering

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In this paper, a modelling approach for liquid food products in a chemical process simulator is proposed from the flowsheeting methodology widely used for chemical processes. The focus is set on dairy concentration processes, in which milk is defined as a mixture of water and four dry matter components (fat, proteins, carbohydrates, minerals) modelled as ''pseudo-components'' in a conventional simulator which has been adapted to take into account the behaviour of the liquid food product considered. The significant properties of milk (heat capacity, boiling point elevation, thermal conductivity, density, viscosity, surface tension) are modelled with empirical models found in the literature and implemented in the simulator. In order to validate the approach, an industrial milk evaporation process and a pilot-scale evaporator are modelled and simulated. The results are compared with industrial and experimental results respectively, and show a good agreement with the industrial process. However improvements are needed in modelling the pilot scale evaporator. The proposed approach is generic enough to be extended to other liquid foods.

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Fouling of Heat Transfer Surfaces Related to β‐Lactoglobulin Denaturation During Heat Processing of Milk

Lalande¹,

Tissier²

1985

Biotechnology Progress

129

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Denaturation of beta-lactoglobulin during heating of milk in a plate heat exchanger has been investigated as an important factor in fouling the heat transfer surface. Using, on one hand, data on chemical composition of deposits obtained from biochemical analysis technics and, on the other hand, kinetic data of beta-Iactoglobulin denaturation, the distribution profile of deposits along the surface and the experimental fouling curves can be adequately predicted.

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Influence of temperature and composition on some physical properties of milk and Milk Concentrates IV. Thermal expansion

Cited by 4 publications

References 5 publications

Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration

Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Fouling of Heat Transfer Surfaces Related to β‐Lactoglobulin Denaturation During Heat Processing of Milk

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