Share

HEAT TRANSFER DURING THE WASHING OF SMALL CURD COTTAGE CHEESE.

Author(s) : BRESSAN J. A., CARROAD P. A.

Type of article: Article

Summary

THE HEAT TRANSFER WHICH OCCURS DURING THE COOLING OF SMALL CURD COTTAGE CHEESE DURING WASHING IS MATHEMATICALLY MODELED AS A CONDUCTION PROCESS. THE THERMAL DIFFUSIVITY FOR CURD WAS DETERMINED EXPERIMENTALLY AND SHOWN TO AGREE WITH PREDICTIONS OF CORRELATIONS IN THE LITERATURE. HEAT TRANSFER OCCURS RAPIDLY IN CURD, AND IS A RELATIVELY LESS SIGNIFICANT DESIGN BASIS FOR WASHING SYSTEMS THAN MASS TRANSFER.

Details

  • Original title: HEAT TRANSFER DURING THE WASHING OF SMALL CURD COTTAGE CHEESE.
  • Record ID : 1982-2026
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 1; 1982.01-02; 89-91; 2 fig.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing