Density and dynamic viscosity of bovine milk affect by temperature and composition
2012
Alcântara, Lizzy Ayra Pereira | Fontan, Rafael da Costa Ilhéu | Bonomo, Renata Cristina Ferreira | Souza Júnior, Evaldo Cardozo de | Sampaio, Vanessa Santos | Pereira, Rúbner Gonçalves
In order to design and to adapt equipments for food processing, it is essential to know thermophysical properties. Once temperature and composition affects these properties, models based in such factors are important for further calculation. In this work, density and dynamic viscosity of bovine milk, probably the most processed food fluid in the world, were determined within large ranges of temperature and major constituents (moisture, fat, lactose, protein and minerals), based on typical processing values. Density varied from (962.01 to 1100.45) kg/m3 and dynamic viscosity varied from (0.60 to 63.70) mPa∙s. Temperature and moisture content negatively affected both properties, while lactose, protein and minerals contents positively affected them. An increase in fat content reduced density and increased dynamic viscosity. Experimental density data were fitted to the simplest multiple linear model and dynamic viscosity data were fitted to a multiple type Arrehnius’ model, obtaining good agreement.
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