Cs. Reddy et Ak. Datta, THERMOPHYSICAL PROPERTIES OF CONCENTRATED RECONSTITUTED MILK DURING PROCESSING, Journal of food engineering, 21(1), 1994, pp. 31-40
Design of continuous heat exchange equipment for making khoa, a popula
r base ingredient of sweetmeats in India, requires accurate thermophys
ical properties of concentrated reconsituted milk over a wide range of
concentrations and temperatures. The specific heat, thermal conductiv
ity, and apparent viscosity of milk were determined between concentrat
ions Of 40% and 70% and temperatures of 35-degrees-C and 65-degrees-C.
The results were analysed to obtain these properties as functions of
temperature and concentration. Viscosity data were analysed to obtain
the consistency coefficient and flow behaviour index. The last two par
ameters were further analysed and expressed as functions of temperatur
e and concentration. The flow behaviour index was found to be independ
ent of temperature.