THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF)

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June – July 2015, vol. 4, no. 6
pages: 550-553
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.4.6.550-553
Abstract: 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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