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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

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Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition

Lizzy Ayra Pereira Alcântara
  • Universidade Federal de Viçosa
/ Rafael da Costa Ilhéu Fontan
  • Universidade Estadual do Sudoeste da Bahia
/ Renata Cristina Ferreira Bonomo
  • Universidade Estadual do Sudoeste da Bahia
/ Evaldo Cardozo de Souza, Jr.
  • Universidade Estadual do Sudoeste da Bahia
/ Vanessa Santos Sampaio
  • Universidade Estadual do Sudoeste da Bahia
/ Rúbner Gonçalves Pereira
  • Universidade Estadual do Sudoeste da Bahia
Published Online: 2012-04-10 | DOI: https://doi.org/10.1515/1556-3758.1860

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.

This article offers supplementary material which is provided at the end of the article.

Keywords: properties; models; major constituents; milk

Published Online: 2012-04-10

Citation Information: International Journal of Food Engineering. Volume 8, Issue 1, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/1556-3758.1860, April 2012

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