Author:
Fernández-Martín F.,Montes F.
Abstract
SummaryThermal conductivities of creams of about 20, 30 and 40 % fat were measured at several temperatures between 5 and 75 °C. Because of the meagre data on cream, special attention was given to the prediction of conductivity using different mathematical models. An equation was derived for the thermal conductivity of cream as a function of temperature and volume fraction of the fat phase.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
10 articles.
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