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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

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Volume 8, Issue 1 (Apr 2012)


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

Lizzy Ayra Pereira Alcântara / Rafael da Costa Ilhéu Fontan / Renata Cristina Ferreira Bonomo / Evaldo Cardozo de Souza, Jr. / Vanessa Santos Sampaio / Rúbner Gonçalves Pereira
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

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Published Online: 2012-04-10

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

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©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

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