Effect of temperature and bulk density on thermal conductivity of spray-dried whole milk powder

Journal of Food Engineering

Volumn 4, Issue 4, 1985, Pages 249-263

  MacCarthy, Diarmuid A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

SOLIDS - DENSITY;

BULK DENSITY; SPRAY-DRIED WHOLE MILK POWDER;

DAIRY PRODUCTS;

EID: 0022195944     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(85)90007-X     Document Type: Article

References (22)

1. Standard method of test for thermal conductivity of materials by means of the guarded hot plate
2. Influence of drying methods on density and porosity of milk powder granules
3. Free fat in spray dried whole milk No. 8. The relation between free fat content and particle porosity of spray dried whole milk
4. Particle structure of spray-dried milk products as observed by a scanning electron microscope
5. A prediction of the bounds of the effective thermal conductivity of granular materials
6. An investigation of effective thermal conductivities of powders in various gases
7. Thermal conductivity of dry milk in a packed bed
8. Fire and explosion hazards in spray driers
9. Thermal conductivities of gas-filled porous solids
10. Microstructure of dairy foods No 1 Milk products based on protein
11. Cost 90 collaborative measurements of thermal properties of foods
12. Heat transfer characteristics of porous rocks
13. Thermal conductivity of foods
14. Methods for determining thermal conductivity and thermal diffusivity of foods
15. Studies on effective thermal conductivities of milk powders — Part II — Whole milk powder and instant skim milk
16. Thermal conductivity of dried milk baby foods
17. Vacuole formation in spray powder particles. No. 2. Location and prevention of air incorporation
18. The heat balance in spontaneous ignition No. 10. Linear temperature coefficient of thermal conductivity
19. The heat balance in spontaneous ignition. No. 9. Influence of thermal conductivity for reactions of zero order
20. Literature values of thermal conductivities of foods