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Thermal expansion and contraction through modification of liquid-food concentration.

[In Japanese. / En japonais.]

Author(s) : MURAMATSU Y., TAGAWA A., KITAMURA Y., HAYASHI H., TANAKA C.

Type of article: Article

Summary

The densities of three products (milk, skimmed milk and coffee) at concentrations varying between 5 and 40% were measured at temperatures between 0 and 60 deg C with a pycnometer. The effects of concentration and temperature on density were studied, and an equation was developed for calculating the coefficients of thermal expansion and heat contraction.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1998-1112
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 10
  • Publication date: 1996

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