Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 6 vol. 4 2015-06-01 2015-06-01 THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF) 550 553 EN Mohsen Dalvi Esfahan Mohsen Dalvi Esfahan Yasamin Jahangiri Yasamin Jahangiri Mehdi Kaviani Mehdi Kaviani Lukáš Hleba Lukáš Hleba Mohammad Ali Shariati Mohammad Ali Shariati Few data are available on the thermophysical properties of cheese in the ripening process.The main objective of this work was to investigate the effects of brining and temperature on the thermophysical properties, i.e., thermal conductivity, specific heat, density and water activity of UF cheese and finally we measure surface heat transfer coefficient .Then we develop models for thermophysical properties based on physical and multiple regression concept .
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