The dependence of the specific heat milk and cream from the physical state of dispersion of fat was set Boven (Fig. 4.1). Such data Boven received when measuring the heat capacity of the cream for a fairly wide range of temperatures. Recorded in the chart, only one jump smooth increase and then decrease in the specific heat cream in the range 10-30 C with a maximum at 21 C due to changes in the state of aggregation of fat dispersion.
GV Tverdohleb in this temperature range shows at least three peaks of increasing the heat capacity of cream. This is due to the presence of the four points detected by its solidification milkfat heater battery glycerides: at 20-23, 12-14, 4-6, and 3 minus - minus 6 C.
When removing heater battery teploemkostnyh curves during slow heating cream, previously subjected to physical ripening (soak for 2-6 hours at a temperature of 2-6 C), there is a fractional melt solidified groups of glycerides with a sharp increase in the heat capacity jumps in temperature ranges of minus 3 - plus 2 , 11-15, 21-23 and 27-35 C.
These data formed the basis for improving the design of oil-formers and the development of optimal technological modes transform high-fat heater battery cream into butter and its subsequent thermos tatirovaniya.
Thermal conductivity of milk characterizes property of a substance to transfer heat and is determined by the ratio of heat transferred through the surface to the area of the surface and the temperature gradient. Per unit of thermal conductivity (SI) adopted watts per meter-Kelvin (W / m K).
The thermal conductivity of the milk product depends on the composition, structure and temperature. Thermal conductivity cream increases with temperature and decreases with increasing heater battery fat content. Thermal conductivity cream (Ya) as a function of fat content (in the range of 20-45%) at a temperature of 273 K can be calculated using Eq.
Classes Dairy Milk Lactose acid Enzymes milk vitamin content in milk Content in milk milk milk animals Properties Home Site Map Tags Tags udder molecular weight whey protein micelle peroxide oxygen carotene alcohol components of milk pasteurization hydrogen heater battery bacterium fat ion amino acid fermented sugar fat milk protein content of milk production
2011 - 2014 Dairy content in milk and its production
No comments:
Post a Comment