About thermal conductivity of 26% cream for whipping plantbased "Curl". Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > About thermal conductivity of 26% cream for whipping plantbased "Curl".

UDC 664.782

About thermal conductivity of 26% cream for whipping plantbased "Curl".

Ekaterina V.Tambulatova , Voronenko B.A., Polyakov S.V.
The dependence of thermal conductivity and heat capacity of 26% cream for whipping plant-based "Curl" on the temperature, the dependence of thermal conductivity Tetra Pak packaging on the temperature.
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Keywords: thermal conductivity, heat capacity, cream, packing

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