Authors: SAMİ GÖKHAN ÖZKAL, YAHYA TÜLEK
Abstract: Thermal conductivity values of various milk and vegetable oil products were determined over a temperature range of 25^o-75^oC. Thermal conductivity of milk samples having higher solid content were found to be less than those having lower solid content. Thermal conductivity values of milk samples increased with increasing temperature. Thermal conductivity of oil samples was found to be similar and not to change with the increasing temperature. Also, mathematical models for the prediction of thermal conductivities of the milk samples were developed.
Keywords: Thermal Conductivity Value, Milk, Vegetable Oil
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