THERMOPHYSICAL PROPERTIES OF CONCENTRATED RECONSTITUTED MILK DURING PROCESSING

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.